Easy Gluten-Free Carrot Cake

Easy Gluten-Free Carrot Cake

This gluten-free carrot cake with 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 dish.
Step 2
Make cake: Beat sugar and oil together in a bowl using an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
Step 3
Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; beat into egg mixture until batter is smooth. Fold in carrots until incorporated. Pour into the prepared baking dish.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Allow cake to cool completely for at least 30 minutes.
Step 5
Make icing: Beat cream cheese and butter together in a bowl using an electric mixer until well combined. Beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add vanilla and beat well.
Step 6
Spread icing onto cooled 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™)

Categories

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