Carrot Cake

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

Recipe from Betty Crocker
Carrot Cake
15 mins
1 hr 55 mins
by 4.0 16  people
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    • 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
    • 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
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    Heat oven to 350 degrees F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
    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.
    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.
    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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