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Ingredients

1 cup white sugar 1 cup vegetable oil 3 eggs ½ teaspoon vanilla extract 1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™) 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons ground cinnamon ½ teaspoon salt 2 cups grated carrots ½ (8 ounce) package cream cheese ¼ cup butter, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract

Nutrition Info

449.2 calories carbohydrate: 50.2 g cholesterol: 66.9 mg fat: 27.2 g fiber: 2.2 g protein: 4 g saturatedFat: 7.3 g servingSize: - sodium: 400.5 mg sugar: 37.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy, beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl, mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter, pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
Beat cream cheese and butter together in a bowl using an electric mixer, beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

1 9x13-inch baking pan

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.