Gluten Free Carrot Cake from a Mix |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake. Ingredients:
1 (15 ounce) box 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 extract |
3 eggs |
1 cup finely shredded carrots or 2 medium carrots |
1/4 cup finely chopped pecans or 1/4 cup walnuts |
4 ounces cream cheese, softened |
2 tablespoons butter |
1/2 teaspoon gluten-free vanilla extract |
2 cups powdered sugar |
1 -3 teaspoon milk |
1/4 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.
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