Gluten Free Carrot Cake From A Mix

• 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

1. Heat oven to 350u0b0F 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. Spread in pan.
3. 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.
4. 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.

betty crocker glutenfree, water, butter, ground cinnamon, ground nutmeg, vanilla, eggs, carrots, pecans, frosting, cream cheese, butter, vanilla, powdered sugar, milk, coconut

Taken from www.food.com/recipe/gluten-free-carrot-cake-from-a-mix-498271 (may not work)