Gluten Free Carrot Cake

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Gluten Free Carrot Cake

Ingredients

  • 1 box (15 oz) Hodgson Mill Gluten Free Yellow Cake Mix
  • 2/3 cup water
  • 1/2 cup butter, softened
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp vanilla
  • 3 eggs
  • 1 cup carrots, finely shredded
  • 1/4 cup pecans, or walnuts chopped
  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1/2 tsp vanilla
  • 2 cups powdered sugar
  • 1-3 tsp milk
  • 1/4 cup coconut, optional

Directions

Frosting:

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

 2 tbsp. butter

 ½ tsp. vanilla

 2 cups powdered sugar

 1 to 3 tsp. milk

 ¼ cup coconut (optional)

Heat oven to 350º F. Grease bottom only of 8- or 9-inch square pan.

In a bowl, beat cake mix, water, ½ cup butter, cinnamon, nutmeg, 2 tsp. 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 min. for 8-inch pan or 33 to 38 min. for 9-inch pan or until toothpick comes out clean. Cool completely, approx 1 hour.

In a bowl, beat cream cheese, 2 tbsp. butter, ½ tsp. vanilla and 1 tsp. milk 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 if desired. Spread frosting over cake.  Servings: 12



Nutrition

1/12 of recipe Nutrient Single Serving
Calories 373.10
Protein (g) 4.84
Carbohydrates (g) 54.63
Fat (g) 15.17
Saturated Fat (g) 8.52
Cholesterol (mg)* 83.86
Sodium (mg) 212.17
Dietary Fiber (g)* 0.70
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