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Easy Gluten-Free Carrot Cake
Easy Gluten-Free Carrot Cake
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Transform Betty Crocker™ Gluten Free Yellow Cake Mix into a delicious Easy Gluten-Free Carrot Cake with warm spices, shredded carrots, and nuts for texture, topped with creamy gluten-free cream cheese frosting.
Ingredients:
  • 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 pure vanilla extract
  • 3 eggs
  • 1 cup finely shredded carrots (2 medium)
  • 1/4 cup finely chopped pecans or walnuts
  • 4 oz (half of 8-oz package) gluten-free cream cheese, softened
  • 2 tablespoons butter
  • 1/2 teaspoon pure vanilla extract
  • 2 cups gluten-free powdered sugar
  • 1 to 3 teaspoons milk
  • 1/4 cup coconut, if desired
Instructions:
  • Preheat the oven to 350°F and generously grease the bottom of an 8- or 9-inch square pan with shortening or cooking spray.
  • In a large bowl, mix cake mix, water, melted butter, cinnamon, nutmeg, vanilla, and eggs on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Gently fold in carrots and pecans with a spoon, then spread the mixture in the pan.
  • Bake for 36 to 41 minutes for an 8-inch pan or 33 to 38 minutes for a 9-inch pan, or until a toothpick comes out clean. Allow to cool completely for about 1 hour.
  • In a large bowl, combine cream cheese, softened butter, vanilla extract, and milk. Mix with an electric mixer until smooth. Gradually add powdered sugar until creamy. Adjust consistency with milk if needed. Fold in coconut and spread over cake.

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