A fantastic carrot cake, in a gluten-free version!!!
SERVINGS: 12
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 pure vanilla extract
- 3 eggs
- 1 cup finely shredded carrots (2 medium)
- 1/4 cup finely chopped pecans or walnuts
Frosting
- 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
METHOD:
Heat oven to 350°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.
Your gluten-free carrot cake can now be served.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
Finely shredding the carrot and finely chopping the nuts spreads their goodness through the whole cake and makes it easier to cut, too.
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
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