This gluten-free carrot cake is so moist and delicious. I have made it for many people over the years and they can't believe how soft and tender it is for a gluten-free cake. Top it with my fluffy homemade cream cheese frosting for a real treat!
Ingredients
- 1 cup white sugar
- 1 cup vegetable oil
- 3 large eggs
- 0.5 teaspoons vanilla extract
- 1.33 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 teaspoons salt
- 2 cups grated carrots
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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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.
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4
Pour into the prepared baking dish.
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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.
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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.
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7
Spread icing onto cooled cake.
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8
Slice and enjoy!
Nutrition Facts
Per serving
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