A delicious moist gluten-free carrot cake that you won't even know is gluten free.
Preheat oven to 350F.
Mix together brown rice flour, gluten-free flour, corn starch, xanthan gum, sugar, baking soda, baking power, salt, ground cinnamon in a bowl.
Mix in wet ingredients (oil, water). Add grated carrots after mixed.
Let the batter sit to absorb the liquid for 7-9 minutes before putting the pan in the oven to bake.
Bake 35-45 minutes or 18-22 minutes if you're doing muffins. Remove cake from oven and let cool.
Beat together cream cheese, icing sugar, vanilla until consistency desired. When cake is completely cooled, ice.