GREAT VALUE GLUTEN FREE PANCAKE MIX RECIPES

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EASY GLUTEN-FREE CARROT CAKE RECIPE - BETTYCROCKER.COM



Easy Gluten-Free Carrot Cake Recipe - BettyCrocker.com image

Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 15

1 box (15 oz) 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 pure vanilla extract
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts
4 oz (half of 8-oz package) gluten-free cream cheese, softened
2 tablespoons butter
1/2 teaspoon pure vanilla extract
2 cups gluten-free powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

Steps:

  • Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 36 g, TransFatContent 0 g

EASY GLUTEN-FREE CARROT CAKE RECIPE - BETTYCROCKER.COM



Easy Gluten-Free Carrot Cake Recipe - BettyCrocker.com image

Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 15

1 box (15 oz) 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 pure vanilla extract
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts
4 oz (half of 8-oz package) gluten-free cream cheese, softened
2 tablespoons butter
1/2 teaspoon pure vanilla extract
2 cups gluten-free powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

Steps:

  • Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 36 g, TransFatContent 0 g

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EASY GLUTEN-FREE CARROT CAKE RECIPE - BETTYCROCKER.COM
Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
Calories 380 per serving
  • 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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