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
½ teaspoon salt
1 cup white sugar
½ teaspoon vanilla extract
3 eggs
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
2 cups confectioners' sugar
1 cup vegetable oil
1 ½ teaspoons baking soda
¼ cup butter, softened
½ (8 ounce) package cream cheese
2 cups grated carrots
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
