This gluten-free carrot cake made with carrots, gluten-free flour, and cream cheese frosting tastes like it is made with all-purpose flour.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
449 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 2
Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
Step 3
Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
Step 5
Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.
Ingredients
1 teaspoon vanilla extract
1 cup white sugar
3 eggs
2 cups confectioners' sugar
1 cup vegetable oil
2 cups grated carrots
0.25 cup butter, softened
0.5 teaspoon salt
0.5 teaspoon vanilla extract
1.5 teaspoons baking soda
1.5 teaspoons baking powder
1.5 teaspoons ground cinnamon
0.5 (8 ounce) package cream cheese
1.3333333730698 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
