Easy Gluten-Free Carrot Cake

Ingredients

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

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

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  • 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.

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