Mica's Gluten-Free Carrot Cake (Video)

Celiac.com 04/26/2020 - This carrot cake recipe is perfect for Springtime! It's spongy textured cake tastes wonderful when covered with this cream cheese-based frosting. 

Celiac.com Sponsor (A12):
Ingredients:

• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 cup canola oil or vegetable oil
• 3 eggs room temperature
• 2 cups Bobs Red Mill gluten-free flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup milk
• 1 tablespoon pure vanilla extract
• 2 cups pureed carrots

Frosting Ingredients (double the recipe if you like a thick layer of frosting)

• 8 oz cream cheese room temperature
• 4 tablespoons unsalted butter room temperature
• 2 cups confectioners sugar may need more to thicken if desired
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 F.
2. Grease and flour (with flour) 2 (9-inch) cake pans. Set aside. 
3. In a large bowl cream together oil, sugars, and eggs. Set aside.
4. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
5. Gradually add the dry ingredients into the wet ingredients, alternating with the milk.
6. Mix just until fully combined. (careful not to over mix)
7. Fold in shredded & pureed carrots, and vanilla extract.
8. Pour batter evenly into prepared pans.
9. Bake for 20-25 minutes until center is set. (do not over bake!)
10. Place pans directly into freezer to cool.
11. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
12. Add in the confectioners sugar and vanilla extract.
13. Mix until silky and creamy. Add more sugar if a thicker texture is needed.
14. When the cake is cool remove them from pans and frost, then sprinkle additional toppings.