Gluten Free Carrot Cake with Cream Cheese Icing | Fed and Fit
Gluten Free Carrot Cake with Cream Cheese Icing
20 mins prepServes 10
This carrot cake is moist, perfectly spiced, and topped with a luscious cream cheese frosting for the perfect Spring dessert! Plus, it’s made as a sheet cake so it’s much more approachable without any special frosting techniques.
For the Cake:
2 Preheat the oven to 350°F and line a 9x13" pan with parchment paper, or grease well with butter or oil.
3 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4 Add the eggs, butter, and vanilla into the bowl with the flour mixture and beat with an electric mixer until fully combined.
5 Pour the milk into the batter and mix until it is smooth, then stir in the carrots, walnuts, and pineapple.
6 Pour into the pre-greased pan and bake for 35-40 minutes, until the top is browned and a toothpick inserted into the cake comes out clean, then let cool for at least one hour before frosting.
For the frosting:
9 Beat the cream cheese, butter, and vanilla on high until a creamy consistency is achieved.
10 Add the powdered sugar to the cream cheese mixture one cup at a time, then beat to combine.
