Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::12
Yield::1 9×13-inch cake
Ingredients
cooking spray
1 ½ cups white sugar
½ cup canola oil
½ cup applesauce
3 large eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 pound carrots, peeled and shredded
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line with parchment paper.
Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cook's Notes:
You can use two 9-inch round baking pans if you'd like. Baking time would be 35 minutes.
Substitute vegetable oil for canola oil if preferred.
I frost this with Cream Cheese Frosting II from this site.