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™)