Molly's Awesome Carrot Cake

2 cups sugar
4 eggs
1 1/2 cups light olive oil OR your favorite vegetable oil
2 cups all-purpose gluten-free flour mix (see notes)
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts
3 cups freshly grated carrots
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 1/2 cups gluten-free powdered sugar

Preheat oven to 350° F

Use two round 9-inch cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal.

Cream 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 and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. 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. Cool on a wire rack.

While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
When cake is cool frost.

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Molly decorated the top of the cake with some crumbs from a small cake she baked in a ramekin.