I have had many people try this and couldn't believe how moist and delicious it was for gluten free.
Ingredients
- white sugar: 1 cup
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 0.5 tsp
- ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™): 1 piece
- ½ teaspoons baking powder: 1 piece
- ½ teaspoons baking soda: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- salt: 0.5 tsp
- carrots: 2 cups (grated)
- cream cheese: 0.5 pack (8 ounce pack)
- butter: 0.25 cup (softened)
- confectioners' sugar: 2 cups
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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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.
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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.
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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.
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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.
