Easy Gluten-Free Carrot Cake

Turn Betty Crocker™ Gluten Free golden cake mix into a delicious homemade carrot cake. ...MORE + LESS -

1 box Betty Crocker™ Gluten Free golden 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

125 g (half 250 g package) cream cheese, softened

2 tablespoons butter

1/2 teaspoon gluten-free vanilla

2 cups icing sugar

1 to 3 teaspoons milk

1/4 cup coconut, if desired

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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 icing 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.