DIRECTIONS:
Directions:
Preheat oven to 350° F / 176° C
Lightly grease the pan for easy removal (cooking spray is fine).
Use paper lining cups if making cupcakes.
– Grate the carrots (or process in the bottom of food processor until they are a gooey pulp).
– Mix the sugar and eggs in a large mixing bowl with an electric beater or stand mixer.
– Add oil and vanilla and beat just until smooth.
– In a separate bowl combine gluten-free flour mix, baking soda, baking powder, cinnamon and salt.
– Add the dry ingredients to the wet ingredients and beat until blended.
– Stir in carrots.
– Pour the batter into prepared pans.
– Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test.
– Cool on a wire rack.
To make frosting:
– Place butter, cream cheese and vanilla in a large mixing bowl and beat until smooth.
– Slowly add powdered sugar and beat until smooth and creamy.
When cake is cool frost.
