Gluten Free Carrot Cake

Turn NEW Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.

This is a version of Carrot Cake (Gluten Free) by BettyCrocker

“A great gluten free alternative!”

Gluten Free Carrot Cake

glutenfreelyRecipe by glutenfreely

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15 minutes

1 hour 55 minutes

12 servings

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    Ingredients

    • Cake
    • 1  box (15 oz) Betty Crocker® Gluten Free yellow cake mix
    • 2/3  cup water
    • 1/2  cup butter, softened
    • 1/2  teaspoon ground cinnamon
    • 1/4  teaspoon ground nutmeg
    • 2  teaspoons vanilla
    • 3  eggs
    • 1  cup finely shredded carrots (2 medium)
    • 1/4  cup finely chopped pecans or walnuts
    • Frosting
    • 4  oz (half of 8-oz package) cream cheese, softened
    • 2  tablespoons butter
    • 1/2  teaspoon vanilla
    • 2  cups powdered sugar
    • 1/4  cup coconut, if desired
    • 1  to 3 teaspoons milk

    Directions

    1. 1Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
    2. 2In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
    3. 3Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
    4. 4In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

    Categories: Desserts, Cakes, Comfort Foods

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