Carrot Cake
Recipe from Betty Crocker

Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.



by 15  people


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Servings: 12
Prep Time: 15 mins
Total Time: 1 hr 55 mins
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Ingredients
    Cake
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      1   
      box (15 oz) Betty Crocker® Gluten Free yellow cake mix
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      2/3  cup 
      water
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      1/2  cup 
      butter, softened
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      1/2  teaspoon 
      ground cinnamon
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      1/4  teaspoon 
      ground nutmeg
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      2   teaspoons 
      gluten-free vanilla
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      3   
      eggs
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      1   cup 
      finely shredded carrots (2 medium)
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      1/4  cup 
      finely chopped pecans or walnuts
    Frosting
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      4   ounce (half of 8-oz package) 
      cream cheese, softened
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      2   tablespoons 
      butter
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      1/2  teaspoon 
      gluten-free vanilla
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      2   cups 
      powdered sugar
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      1 - 3   teaspoons 
      milk
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      1/4  cup 
      coconut, if desired

    Directions
    1.
    Heat oven to 350 degrees 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 information
    Per Serving: cal. (kcal) 420, Fat, total (g) 16, chol. (mg) 90, sat. fat (g) 9, carb. (g) 66, sugar (g) 48, pro. (g) 3, vit. A (IU) 1944, sodium (mg) 310, calcium (mg) 20, iron (mg) 0, Starch () 1, Other Carb () 4, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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    Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

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