Fast

Gluten-Free Carrot Cake

12 servings | Prep Time: 15 Minutes | Start to Finish: 1 Hour 55 Minutes

• Cake
• 1 box gluten-free yellow cake mix
• ⅔ cup water
• ½ cup butter, softened
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 teaspoons gluten-free 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 tablespoons butter
• ½ teaspoon gluten-free vanilla
• 1 to 3 teaspoons milk
• 2 cups powdered sugar
• ¼ cup coconut toasted, if desired

1 Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray (without flour).

2 In a large bowl, beat cake mix, water, ½ cup butter, the cinnamon, nutmeg, 2 teaspoons vanilla and the 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 8-inch pan 36 to 41 minutes, 9-inch pan 33 to 38 minutes, or until toothpick comes out clean. Cool completely, about 1 hour.

4 In a medium bowl, beat cream cheese, 2 tablespoons butter, ½ teaspoon vanilla and 1 teaspoon 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. Spread frosting over cake. Sprinkle with coconut.

1 Serving: Calories 420; Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 66g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 3½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 4½

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Simple Sparkle To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.