Gluten-Free Carrot Cake

Preparation Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with gluten-free cooking spray.

Cake Batter In a large mixing bowl, combine the grated carrots (1½ cups), granulated sugar (1 cup), vegetable oil (½ cup), unsweetened applesauce (¼ cup), eggs (3 large), and vanilla extract (1 teaspoon). Mix until well combined.

Dry Ingredients In a separate bowl, whisk together the gluten-free flour blend (2 cups), baking powder (1 teaspoon), baking soda (½ teaspoon), ground cinnamon (½ teaspoon), and salt (¼ teaspoon).

Combine Ingredients Gradually add the dry ingredients to the cake batter and mix until just combined. Do not overmix.

Baking the Cake Pour the cake batter into the prepared cake pan and smooth the top with a spatula.

Testing for Doneness Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cooling Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

Cream Cheese (8 oz) Frosting To prepare the cream cheese (8 oz) frosting, beat the softened cream cheese (8 oz) and butter together in a mixing bowl until creamy and smooth.

Sweet and Creamy Frosting Gradually add the powdered sugar (4 cups) to the cream cheese (8 oz) mixture, beating well after each addition. Stir in the vanilla extract (1 teaspoon).

Frosting the Cake Once the cake has cooled completely, spread the cream cheese (8 oz) frosting evenly over the top and sides of the cake.

Serve and Enjoy Slice and serve the gluten-free carrot cake. Enjoy!