Go Back
–+ servings
Delicious Betty Crocker Gluten-Free Carrot Cake
Pin Recipe
Share on Facebook
Print Recipe
No ratings yet

Delicious Betty Crocker Gluten-Free Carrot Cake

This delicious Betty Crocker gluten-free carrot cake is the perfect recipe for those who love cake but are gluten-free. Carrot cake is one of the most popular cakes, but unfortunately, traditional carrot cake can not be enjoyed by people who are gluten-free. That is what makes this recipe great for carrot cake lovers who happen to be gluten-free.
Prep Time30 minutes
Baking Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: best gluten-free carrot cake recipe, betty crocker carrot cake recipes, betty crocker gluten-free cake mix, betty crocker gluten-free carrot cake, gluten-free carrot cake mix
Servings: 12 servings
Author: Cakedecorist

Equipment

Ingredients
  

For the cream cheese frosting:

  • 1/3 cup unsalted butter, softened
  • 6 ounces gluten-free cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • 2 cups gluten-free powdered sugar
  • 1 to 2 tablespoons milk

Instructions 

  • Prepare round cake pan and preheat oven
    Spray your 8 or 9-inch cake with cooking spray and then line the bottom with parchment paper and then spray with cooking spray again. After you have prepared your cake pan, preheat your oven to 350 degrees Fahrenheit.
  • Beat eggs and sugar
    In a large mixing bowl, beat the eggs and sugar together with an electric mixer at medium speed until they are fluffy and light in color. Next, add the vanilla extract and oil to your egg and sugar mixture, combine, and then set aside.
    1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 2/3 cup vegetable oil
  • Combine dry ingredients
    In a medium mixing bowl, combine the gluten-free flour, cinnamon, xanthan gum, baking soda, baking powder, and salt.
    1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, 1/2 teaspoon xanthan gum, 1/2 teaspoon baking soda, 1/2 teaspoon gluten-free baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon
  • Combine the wet and dry ingredients together
    Next, add your dry ingredients to your wet ingredients. Do so by beating 1/2 cup of the dry ingredients at a time into the egg mixture. Beat on low speed until combined and repeat until all of the flour mixture has been mixed with the egg mixture.
  • Add the carrots and nuts
    Add your shredded carrots and chopped pecans or walnuts to your cake batter. Use a rubber spatula to incorporate them into the batter, being careful not to overbeat your batter.
    2 cups shredded carrots, 1/2 cup chopped pecans or walnuts
  • Bake the cake
    Carefully pour your gluten-free carrot cake batter into the prepared cake pan. Bake the cake for about 45 to 55 minutes, using a toothpick to check the doneness of your cake. Let your carrot cake cool in the pan for 15 minutes on a wire rack before removing the pan and cooling on the wire rack for around 45 minutes.
  • Make the cream cheese frosting
    In a large bowl, beat your softened cream cheese, softened unsalted butter, and vanilla extract. Beat the mixture with an electric mixer on medium speed until it is smooth and creamy. Slowly beat in the powdered sugar at low speed before turning it up to medium-high.
    Turn the speed back to low and add in your milk until it is combined. Add more milk until your cream cheese frosting has reached its desired consistency.
    1/3 cup unsalted butter, softened, 6 ounces gluten-free cream cheese, softened, 3/4 teaspoon vanilla extract, 2 cups gluten-free powdered sugar, 1 to 2 tablespoons milk
  • Frost your cake
    Once your cake is fully cooled, frost your carrot cake with the cream cheese frosting. Use an offset spatula to frost your cake and if desired use a piping bag with a tip to frost a design in your cake. Serve your gluten-free cake and enjoy.

Notes

In addition, instead of making the cake batter from scratch, you can use a betty crocker gluten-free cake mix as the base. Simply follow the recipe on the box and then add the spices, shredded carrots, and nuts in this recipe. This is another great gluten-free alternative to making your cake from scratch.
When making this recipe, be sure that all the ingredients you buy are gluten-free. It will say on the box whether it is gluten-free or not. Some ingredients you may not expect to have gluten in them actually do, so be sure to always check.
Be sure when making the frosting that the butter and cream cheese is softened. If the butter and cream cheese frosting is still cold it may curdle when you make your frosting.
Store this cake in the fridge in an airtight container for up to five days. It needs to be refrigerated when not serving since cream cheese frosting is perishable.
Want more recipes?Check out Our YouTube Channel!