Ingredients
1
cup granulated sugar
2
eggs
2/3
cup vegetable oil
1
teaspoon pure vanilla extract
1
cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon ground cinnamon
1/2
teaspoon xanthan gum
1/2
teaspoon baking soda
1/2
teaspoon gluten-free baking powder
1/4
teaspoon salt
2
cups shredded carrots
1/2
cup chopped pecans or walnuts
1/3
cup butter, softened
6
oz gluten-free cream cheese, softened
3/4
teaspoon pure vanilla extract
2
cups gluten-free powdered sugar
1
to 2 tablespoons milk
Preparation
Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.
