Easy Gluten-Free Carrot Cake
Description
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!
Ingredients
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1 cup white sugar
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1 cup vegetable oil
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3 eggs
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1/2 teaspoon vanilla extract
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1 1/3 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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2 cups grated carrots
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1/2 (8 ounce) package cream cheese
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1/4 cup butter, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
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.
3
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.
4
Pour into the prepared baking dish.
5
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.
6
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.
7
Spread icing onto cooled cake.
8
Slice and enjoy!