Springtime Carrot Cake

• Course Dessert
• Cuisine Kid Friendly

Prep time

Cook time

Servings

Ingredients

• Cake
• 1 Box Hodgson Mill Gluten-Free Yellow Cake Mix
• 2/3 Cup Water
• 1/2 Cup Butter softened
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 2 Teaspoons Vanilla Extract
• 3 Eggs
• 1 Cup Carrots finely shredded
• 1/4 Cup Pecans chopped, can substitute walnuts
• Frosting
• 4 Ounces cream cheese softened
• 2 Tablespoons Butter
• 1/2 Teaspoon Vanilla Extract
• 2 Cups powdered sugar
• 1-3 Teaspoons Milk

Instructions

1. Heat oven to 350º F. Grease bottom only of 8-inch square pan.
2. In a bowl, beat cake mix, water, ½ cup butter, cinnamon, nutmeg, 2 tsp vanilla, and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. With spoon, stir in carrots and pecans.
4. Spread in pan. Bake 36 to 41 minutes, or until toothpick comes out clean.
5. Cool completely, approximately 1 hour.

1. In a bowl, beat cream cheese, 2 tbsp butter, ½ tsp vanilla, and 1 tsp milk until smooth.
2. Gradually beat in powdered sugar, one cup at a time, until smooth and spreadable.
3. If frosting is too thick, beat in more milk, a few drops at a time.
4. Spread frosting over cake.