Gluten Free Carrot Cake From A Mix - cooking recipe

Ingredients

1 (15 ounce) box 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 gluten-free vanilla extract
3 eggs
1 cup finely shredded carrots or 2 medium carrots
1/4 cup finely chopped pecans or 1/4 cup walnuts
Frosting
4 ounces cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla extract
2 cups powdered sugar
1 -3 teaspoon milk
1/4 cup coconut, if desired

Preparation

Heat oven to 350\u00b0F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
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.
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.
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.