My Gluten Free Carrot Sheet Cake is tried and tested by my chief coeliac taste tester. This is a gluten free version of my most popular cakes.
Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 20x20cm cake tin
Grate the carrots using the attachment on your food processor if you have one, or by hand and set aside
Add the sugars to a jug and break up as many lumps as possible. Add in the eggs, oil and vanilla extract and whisk together
In a large bowl, mix the flour, xanthan gum, bicarbonate of soda, baking powder, cinnamon and salt together
Gradually add the wet mix to the dry mix stirring as you go
Add the carrots and keep stirring until thoroughly mixed
Pour the mix into the prepared tin and spread out
Bake in the oven for 45 minutes or until a cocktail stick comes out clean
Allow to cool slightly in the tin before turning out and allowing to cool completely on a wire rack
Add the softened butter to your bowl and beat for a minute or so before adding the icing sugar and cream cheese. Beat until smooth
Spread the frosting evenly over the cooled cake
Nutritional information is given as a guide only.