Gluten Free Carrot Cake From A Mix Recipe

Name: Gluten Free Carrot Cake From A Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Frosting; 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

Servings: persons

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
Frosting
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

1
Heat oven to 350u00b0F 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.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Gluten Free Carrot Cake From A Mix falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Carrot Cake From A Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions