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. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 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. 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. 4 Pour into the prepared baking dish.
5. 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. 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. 7 Spread icing onto cooled cake.
8. 8 Slice and enjoy!

Nutrition per serving