I love carrot cake! It's so moist and delicious - especially with the cream cheese frosting! Yum!
1 1/2 cups featherlight flour
1/2 cup gluten free flour
2 cups sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
In a bowl combine flours, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs Beat with an electric mixer till combined.
Pour into 2 greased and floured round baking pans. Bake at 350º for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with cream cheese frosting.
Cream Cheese Frosting
8 ounces cream cheese (softened)
1/2 cup butter (softened)
about 1 pound powdered sugar (maybe a little more)
1 teaspoon vanilla
Blend cream cheese and butter well. Beat in powdered sugar. And vanilla and beat.