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Easy Gluten-Free Carrot Cake

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By Betty Crocker Kitchens
Updated Feb 23, 2021
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Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.

More About This Recipe

  • The ratings and reviews speak for this gluten-free carrot cake! Countless commenters remarked that nobody they served this to could tell it was gluten free. That’s how you know it’s a great gluten-free recipe! This carrot cake starts with Betty Crocker™ gluten free yellow cake mix, then simply add classic spices, carrots and nuts and you’re on your way to deliciousness. Once the cake cools for an hour (we know — it’s hard to wait!), it gets covered in irresistible cream cheese frosting, with coconut flakes for a tasty twist, if desired! Not gluten-free? We’ve got plenty of other carrot cake recipes, too. Looking for cake-making tips before you begin? You know Betty’s kitchen-tested tips are the ones to trust!

Easy Gluten-Free Carrot Cake

  • Prep Time 15 min
  • Total 1 hr 55 min
  • Servings 12
  • Ingredients 15
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Ingredients

Cake

Frosting

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

380 Calories
17g Total Fat
3g Protein
52g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
230mg
10%
Potassium
75mg
2%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
36g
Protein
3g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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