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Gluten Free Carrot Cake

1 box (15 oz.) Hodgson Mill Gluten Free Yellow Cake Mix

2/3 cup water

½ cup butter, softened

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

2 tsp. vanilla

3 eggs

1 cup finely shredded carrots (2 medium)

¼ cup finely chopped pecans or walnuts

 

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

373 Calories; 5g Protein; 55g Carbohydrates; 15g Fat; 9g Saturated Fat; 84mg Cholesterol; 212mg Sodium; .70g Dietary Fiber

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