Cook Kindly

Adventures in cooking and navigating a gluten-free life.

Carrot Cake, simple and easy

Leave a comment

I have found that Betty Crocker makes some delicious gluten free mixes. The cookies and cakes come out moist and delicious. Unlike other mixes I’ve tried, Betty doesn’t leave me wishing for my gluten days again.

With a box of yellow cake mix, I set out to find some way to take it to another level. Luckily, my google search turned up a seemingly easy carrot cake recipe. Viola! I compiled the ingredients according to the directions and put my cake in the oven. It was very easy and simple to make, and I cheated a bit, buying a can of cream cheese frosting (double checking that it was gluten free, as I’ve come across a few that are not).

Betty Crocker's Yellow Cake Mix turned into Carrot Cake - Gluten Free!

Betty Crocker’s Yellow Cake Mix turned into Carrot Cake – Gluten Free!

The cake sure looks delicious, although slightly oddly shaped. I have no idea why the cake rose to such a peak in the middle. The taste was fantastic, although slightly dried out, but I think this was due to the longer cooking time to get the peak part fully cooked. Overall, a yellow cake box success!

Below is the full recipe from Betty Crocker’s website, including the frosting recipe. If you set out to make this cake, let me know how it turns out for you. I choose not to include any nuts in the cake, just an FYI.

Ingredients

Cake

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 gluten-free vanilla
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts

Frosting

4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

Directions

  • 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.
Advertisements

Author: Angie

I'm just a girl who likes to cook and try new things. I was diagnosed with Gluten Intolerance in June 2012, and am discovering new ways to make old favorites as well as new dishes to suite my adjusted eating habits. It's a journey, and I wanted to share my success (and I'm sure, some defeats).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s