Easy Gluten-Free Carrot Cake

Contributed By: Parker

Ingredients:

Cake:
1 cup white sugar
1 cup vegetable oil
3 eggs
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
Cream Cheese Icing:
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Method:

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.

Helpful Hints:

4.9
I have had many people try this and couldn't believe how moist and delicious it was for gluten free.
Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 30 mins
Total Time: 1 hrs 25 mins
Servings: 12
Yield: 1 9x13-inch baking pan
Nutrition Facts (per serving)
449 Calories
27g Fat
50g Carbs
4g Protein


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