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  • 12servings
  • 115minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix

  2. 2/3 cup water

  3. 1/2 cup butter, softened

  4. 1/2 teaspoon ground cinnamon

  5. 1/4 teaspoon ground nutmeg

  6. 2 teaspoons gluten-free vanilla

  7. 3 eggs

  8. 1 cup finely shredded carrots (2 medium)

  9. 1/4 cup finely chopped pecans or walnuts

  10. 4 oz (half of 8-oz package) cream cheese, softened

  11. 2 tablespoons butter

  12. 1/2 teaspoon gluten-free vanilla

  13. 2 cups powdered sugar

  14. 1 to 3 teaspoons milk

  15. 1/4 cup coconut, if desired

Instructions Jump to Ingredients ↑

  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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