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
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 pure vanilla extract
- 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) 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
-
Step1Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
-
Step2In 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.
-
Step3Bake 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.
-
Step4In 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 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved