Springtime Carrot Cake

Votes: 1
Rating: 5
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Nutrition Facts
Springtime Carrot Cake
Amount Per Serving
Calories 372 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Sodium 240mg 10%
Total Carbohydrates 54g 18%
Sugars 34g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Kid Friendly
Prep Time 25 Minutes
Cook Time 35-40 Minutes
Passive Time 1 Hour
Servings
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
Course Dessert
Cuisine Kid Friendly
Prep Time 25 Minutes
Cook Time 35-40 Minutes
Passive Time 1 Hour
Servings
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
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Springtime Carrot Cake
Amount Per Serving
Calories 372 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Sodium 240mg 10%
Total Carbohydrates 54g 18%
Sugars 34g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Carrot Cake
  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.
Frosting
  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.