Easy Gluten-Free Carrot Cake Recipe

INGREDIENTS

CAKE:

• 5 ounces all-purpose gluten-free flour* (about 2 1/2 cups)
• 3/4 tsp. xanthan gum
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups coconut sugar
• 3/4 cup honey
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

FROSTING:

• 8 ounces vegan cream cheese, softened to room temperature
• 5 Tbsp. vegan butter, softened to room temperature
• 2 1/2 - 3 cups of coconut sugar
• 2 Tbsp. vegan cream or half and half
• 2 tsp. pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
2. In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
3. In the bowl of your standing mixer, beat sugar, honey and eggs on medium-high speed until thoroughly combined, about 45 seconds.
4. Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
5. Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
6. Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
7. Let cake cool, in pan, on a wire rack.

Author: https://mygluten-freekitchen.com/carrot-cake-gluten-free/