Gluten Free Carrot Cake with Cream Cheese Frosting
1 cup vegetable oil
1 cup granulated sugar or alternative sweetener
2 cups Of a gluten free flour blend
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 cups (approx. 1 lb/454g) grated carrots
CREAM CHEESE ICING
1 cup regular cream cheese, softened
¼ cup butter, softened
4 cups icing sugar
1 tsp vanilla extract
Preheat oven to 350°F (180°C). Line two 8” (23 cm) cake pans with parchment paper
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.
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 into two pans.
Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out icing if necessary.
Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Decorate with walnuts if you like. Refrigerate until ready to eat.