Prep Time::20 mins
Cook Time::35 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::1 (9×13-inch) cake
Ingredients
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Cake:
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
Cream Cheese Icing:
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Make 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.
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. Pour into the prepared baking dish.
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.
Make 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.
Spread icing onto cooled cake.