Carrot Cake (Gluten Free)

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

Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 12 servings

(35 ratings)

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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 gluten-free 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 gluten-free vanilla
2	cups powdered sugar
1	to 3 teaspoons milk
1/4	cup coconut, if desired

1.	Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2.	In 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.	Bake 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.	In 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.

Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Did You Know?

Finely shredding the carrot and finely chopping the nuts spreads their goodness through the whole cake and makes it easier to cut, too.

Nutrition Information:

1 Serving: Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 48g); Protein 3g Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Carrot Cake (Gluten Free)

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