Carrot Cake with Cream Cheese

Ingredients

• 2 cups Carrots, grated
• 1 1/2 cups Gluten-free all-purpose flour blend
• 1/2 cup Almond flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 2 teaspoons Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/2 teaspoon Salt
• 3 Eggs
• 1 cup Granulated sugar
• 3/4 cup Brown sugar, packed
• 3/4 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 8 oz Cream cheese, softened
• 1/2 cup Unsalted butter, softened
• 3 cups Powdered sugar

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with gluten-free flour.

2. 2

   In a large bowl, whisk together gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.

4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

5. 5

   Fold in the grated carrots until evenly distributed.

6. 6

   Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

7. 7

   Let the cake cool completely in the pan before frosting.

8. 8

   For the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

9. 9

   Gradually add the powdered sugar, beating until light and fluffy.

10. 10

    Frost the cooled cake with the cream cheese frosting.

11. 11

    Optional: Sprinkle with chopped walnuts or pecans.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.