GF Carrot Cake

GF Carrot Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake

  • 1

    box (15 oz) Betty Crocker™ Gluten Free yellow cake mix

  • cup water

  • ½

    cup butter, softened

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground nutmeg

  • 2

    teaspoons gluten-free vanilla

  • 3

    eggs

  • 1

    cup finely shredded carrots (2 medium)

  • ¼

    cup finely chopped pecans or walnuts

  • Frosting

  • 4

    oz (half of 8-oz package) cream cheese, softened

  • 2

    tablespoons butter

  • ½

    teaspoon gluten-free vanilla

  • 2

    cups powdered sugar

  • 1 to 3

    1 to 3 teaspoons milk

  • ¼

    cup coconut, if desired

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.


Nutrition

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