Wednesday, May 18, 2011

Carrot Cake with Cream Cheese Frosting



Alex and I had my Mom, Grandma, Mother-in-law, Sister-in-law, and Father-in-law over for dinner on Sunday to celebrate all of our awesome Mothers!!!  Although I love to experiment with new recipes, we wanted to have a fool proof meal.  We ended up with left over queso and salsa for appetizers, chicken tortilla soup for the main dish, and this yummy carrot cake for dessert.

We had a great time hanging out and playing corn hole.  The guys definitely dominated the game!  I was sad to see the night come to an end so quickly, but everyone (except Alex and I) had to head off to work in the morning.

Aunt Ashley with Tini!

Alex's wonderful Mom!

My beautiful Mom and Grandma

Ashley was dominating the this corn hole game

Tucker is just chillin' in front of the garden, Jackson is begging for attention (shocker), and Tini wants to know when she can go back inside.

I stumbled upon this recipe when I was looking to see if Betty Crocker made a gluten free German chocolate cake mix. I am so glad I did because it is delicious!


Gluten Free Carrot Cake
Source:  Betty Crocker

Ingredients
  • 1 box of Betty Crocker gluten free yellow cake mix
  • 2/3 cup water
  • 1/2 cup of butter softened
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 cup finely shredded carrots (you don't want big chunky shreds)
  • 1/4 cup finely chopped walnuts or pecans
Frosting:
  • 4 oz. cream cheese softened
  • 2 tbsp. butter
  • 1/2 tsp. vanilla extract
  • 2 cups powdered sugar
  • 1 tsp. milk
  • 1/4 cup coconut if desired (yum, highly recommend)
Directions:

Heat oven to 350 degrees.  Spray only the bottom of an 8 or 9 inch square pan with cooking spray.

In a large bowl beat cake mix, water, butter, cinnamon, nutmeg, vanilla, and eggs on low for 30 seconds.  Beat on medium for 2 minutes, scrapping bowl occasionally.  With a spoon, stir in carrots and pecans.  Spread in baking pan.

Bake for 36 to 41 minutes for an 8 inch pan and 33 to 38 for a 9 inch pan or until a tooth pick comes out clean.  

Cool cake completely, ~1 hour.

After cake has cooled, in a large bowl beat cream cheese, butter, vanilla, and milk with an electric mixer on low until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.  Stir in coconut and spread frosting on the cake.


Get in my belly!

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