Carrot Cake
Recipe from Betty Crocker

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


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
    • 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   ounce (half of 8-oz package) 
      cream cheese, softened
    • 2   tablespoons 
      butter
    • 1/2  teaspoon 
      gluten-free vanilla
    • 2   cups 
      powdered sugar
    • 1 - 3   teaspoons 
      milk
    • 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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