Gluten Free Carrot Cake From A Mix

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 (15 ounce) box 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 gluten-free vanilla extract
• 3 eggs
• 1 cup finely shredded carrots or 2 medium carrots
• 1/4 cup finely chopped pecans or 1/4 cup walnuts
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 1/2 teaspoon gluten-free vanilla extract
• 2 cups powdered sugar
• 1 -3 teaspoon milk
• 1/4 cup coconut, if desired

Recipe

• 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.