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Ingredients

Cake

1
box (15 oz) 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
3
eggs
1
cup finely shredded carrots (2 medium)
1/4
cup finely chopped pecans or walnuts

Frosting

4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons butter
1/2
teaspoon gluten-free vanilla
2
cups powdered sugar
1
to 3 teaspoons milk
1/4
cup coconut, if desired

Directions

 Heat oven to 350°F. 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..
 
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