Gluten Free Carrot Cake
Ingredients
- Cake:
- 1 cup vegetable or canola oil
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 4 eggs
- 2 cups Robin Hood® Gluten Free Flour Blend
- 2 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups (approx. 1 lb/454g) grated carrots
- Cream Cheese Icing:
- 1 cup regular or low fat cream cheese, softened
- 1/4 cup butter softened
- 4 cups icing sugar
- 1 tsp vanilla extract
Directions
Cake
Step 1:
Preheat oven to 350°F (180°C). Grease two 8” (23 cm) cake pans.
Step 2:
Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
Step 3:
Combine flour blend, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
Step 4:
Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
Step 5:
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Icing
Step 6:
Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
Assembly
Step 7:
Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.