GF Carrot Cake

By á-99822

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 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

Details

Preparation time 15mins
Cooking time 115mins

Preparation

Step 1

• 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.