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Author Topic: Gluten-Free Carrot Cake  (Read 4735 times)
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« on: February 04, 2010, 03:32:49 am »


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


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


     1. Heat oven to 350F. 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.

     Cooking Gluten Free?

     Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
     Did You Know?
     Finely shredding the carrot and finely chopping the nuts spreads their goodness through the whole cake and makes it 
     easier to cut, too.

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