Gluten-Free Carrot Cake

Gluten-Free Carrot Cake

Prep Time 15 min 

Total Time 1 hr 55 min 

Servings 12

Ingredients

Cake

• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 2/3 cup water
• 1 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 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter
• 1 teaspoon gluten-free vanilla
• 2 cups powdered sugar
• 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

Directions

1. Heat oven to 350°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.

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Article source: http://www.bettycrocker.com/recipes/gluten-free-carrot-cake/81350456-95da-4e1b-bcb9-fe84378a2098