Easy Gluten-Free Carrot Cake

Ingredients

• 15 oz betty crocker's cake mix gluten free yellow
• 0.7 cup water 
• 0.5 cup butter softened
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 2 teaspoons vanilla extract pure
• 3  eggs 
• 1 cup carrots shredded finely (2 medium)
• 0.3 cup pecans finely chopped
• 4 oz cream cheese gluten-free softened (half of 8-oz package)
• 2 tablespoons butter 
• 0.5 teaspoon vanilla extract pure
• 2 cups powdered sugar gluten-free
• 1 teaspoons milk 
• 0.3 cup coconut or 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks

Directions

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
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.
3. Spread in pan.
4. 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.
5. 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.
6. Spread frosting over cake.