Ingredients
12
12 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 449
- Carbohydrate: 50g
- Fat: 27g
- Fiber: 2g
- Protein: 4g
- Sugar: 38g
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Carrot Cake
