Easy Gluten-Free Carrot Cake recipe

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Ingredients

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
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Nutrition Info

449.2 calories
carbohydrate: 50.2 g
cholesterol: 66.9 mg
fat: 27.2 g
fiber: 2.2 g
protein: 4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 400.5 mg
sugar: 37.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  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.

  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.

  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.

  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.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

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