Ingredients: 

Cake

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 2 cups King Arthur Gluten Free Flour
• 2 teaspoons baking soda
• 3 cups finely grated carrots

Frosting

• 1/2 cup (8 tablespoons) unsalted butter
• one 8-ounce package cream cheese
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 2 1/2 to 3 1/2 cups confectioners’ sugar

Instructions:

1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round or square layer pans.
2. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan.
3. Bake the cakes for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cakes to cool completely before frosting.
4. To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
5. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.

Yields 16 pieces.

Allergen information:

• This recipe is gluten free if you use gluten free flour.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition Information:

Photographs: