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Gluten Free Carrot Cake

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

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( 89 Ratings)

89 Ratings

5 Stars 66%

4 Stars 20%

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Member Reviews ( 41 )

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Prep Time 15 min
Total Time 1 hr 55 min
Servings 12

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 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

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Directions

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.

EXPERT TIPS

Expert Tips

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

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

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 310mg; 310%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 0g 0% Sugars 48g 48% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 41 Reviews View All

Posted 3/31/2013 1:13:56 PM REPORT ABUSE mika128 said:

Rating:

I have recently been diagnosed as gluten sensitive and had a hard time finding a carrot cake recipe. I decided to try this recipe and it's fantastic. My husband told me this cake is better than any other carrot cake he has ever had. The only change I made to the recipe was: I added 1/4 cup of sour cream and put in 1 cup of water instead of the 2/3 cup suggested. The cake is so moist!!!

This reply was: Helpful Inspiring

Posted 3/30/2013 9:54:43 AM REPORT ABUSE andreak4 said:

Rating:

love this cake

This reply was: Helpful Inspiring

Posted 3/23/2013 11:18:04 AM REPORT ABUSE andreak4 said:

Rating:

I made this cake last year for Easter and the family loved it, so I will be making it again this year but I will changing one thing this year instead of the butter I will be using apple sauce......so let u know how that comes out later...love this cake

This reply was: Helpful Inspiring