A moist, spiced carrot cake finished with a thick layer of cream cheese frosting.
This carrot cake is so moist and delicious! Topped with the cream cheese frosting, it's a family favorite. You'd never guess it's gluten free!
Prep 10 min · Cook 30 min · Total 1 hr
Preheat oven to 350º.
In a large stand mixer, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add the grated carrot, oil, and eggs Beat until well mixed.
Divide the batter evenly between two greased and floured round cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then flip them out onto wire racks to cool completely.
To make the cream cheese frosting, beat the cream cheese and butter together in a medium bowl. Add the powdered sugar and vanilla, and mix until smooth and creamy.
Frost the cooled cakes, and enjoy!
This recipe works great cooked in a large baking sheet. You don't need to flour the pan because you won't be flipping the cake out. Just frost the top when cool.
