Easy Gluten-Free Carrot Cake

This gluten-free carrot cake is easy to make with everyday ingredients for a moist and tender cake and a delicious Easter treat everyone can enjoy!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 449 Calories

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™)

Recipe Instructions

Step 1

Pour into the prepared baking dish.

Step 2

Slice and enjoy!

Step 3

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 4

Spread icing onto cooled cake.

Step 5

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 6

To make the carrot 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 7

To make the 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 8

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.