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Easy Gluten-Free Carrot Cake
Easy Gluten-Free Carrot Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Indulgent gluten-free carrot cake with rich cream cheese frosting, tasting just like traditional cake.
Ingredients:
  • 1 cup white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 0.5 teaspoon vanilla extract
  • 1.3333333730698 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon salt
  • 2 cups grated carrots
  • 0.5 (8 ounce) package cream cheese
  • 0.25 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking pan.
  • In a bowl, use an electric mixer to blend white sugar and vegetable oil until creamy. Incorporate eggs one at a time, mixing well after each addition. Stir in 1/2 teaspoon of vanilla extract.
  • In a separate bowl, whisk together baking flour, baking powder, baking soda, cinnamon, and salt. Mix this into the sugar-vegetable oil mixture until the batter is smooth. Gently fold in the carrots, then transfer the batter into the prepared baking pan.
  • Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely for at least 30 minutes.
  • In a bowl, use an electric mixer to blend cream cheese and butter until smooth. Gradually mix in confectioners' sugar until creamy, then add 1 teaspoon vanilla extract and mix well. Spread the icing over the cake.

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