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Gluten-free carrot cake made with vanilla cake mix, topped with cream cheese frosting

Carrot Cake with Vanilla Cake Mix

on Oct 29 2024
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    Yes, you can absolutely make carrot cake from a box of vanilla cake mix, and it is one of the smartest shortcuts in gluten-free baking. Our Vanilla Cake Mix already has the sugar, leavening, and a soft, tender crumb built in, so turning it into a warmly spiced carrot cake takes just cinnamon, fresh grated carrots, and a few pantry additions. The pineapple keeps it moist, the walnuts add crunch, and a swirl of cream cheese frosting finishes it. It comes together far faster than a from-scratch carrot cake and no one will guess it started as a box of vanilla. So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

    Why you'll love it

    1. Starts from a box, so it is faster and more foolproof than from-scratch carrot cake.
    2. Moist and tender, thanks to grated carrots and crushed pineapple.
    3. Warmly spiced with cinnamon, and easy to push toward classic carrot cake spice.
    4. A crowd cake. Bakes as a sheet, rounds, a square, or cupcakes.
    5. Gluten-free without compromise, made with Pamela's GFCO-certified Vanilla Cake Mix.

    Can you make carrot cake with vanilla cake mix?

    Yes. Vanilla cake mix is the ideal base for a doctored carrot cake, because its plain sweet crumb lets the cinnamon and carrots do the work. You are adding what makes carrot cake carrot cake, the carrots, warm spice, and usually pineapple and nuts, to a mix that already handles the structure and rise. It works with a white cake mix too, since Pamela's Vanilla Cake Mix serves as both. What you should not swap in is a chocolate or heavily flavored mix, which would fight the spices.

    Where to buy a gluten-free carrot cake

    Gluten-free carrot cake is hard to find pre-made, and when a bakery does offer it, it is expensive and rarely available on short notice. This version takes one box of Pamela's Vanilla Cake Mix and about a half hour of hands-on time, and it feeds a crowd for a fraction of the price of a bakery cake. Keep a box in the pantry and a holiday-worthy carrot cake is always within reach.

    Prep Time 20 minutes
    Cook Time about 40 minutes
    Total Time about 1 hour, plus cooling
    Serving Size 1 slice

    Ingredients

    Cake

    • 1 bag Pamela's Gluten-Free Vanilla Cake Mix
    • 3 large eggs
    • 1/2 cup oil
    • 2/3 cup water
    • 2 1/2 tsp ground cinnamon
    • 1 tsp baking soda
    • 2 cups grated carrots
    • 1 cup crushed pineapple, drained well
    • 1/2 cup walnuts, finely chopped (optional)

    Cream cheese frosting

    • 8 ounces cream cheese, room temperature
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 3 to 4 cups powdered sugar, sifted
    • 1 tsp pure vanilla extract
    • Pinch of salt
    • 1 tsp ground cinnamon (optional)
    Shop Gluten-Free Vanilla Cake Mix, 21 oz.

    Directions

    Preheat the oven to 325 degrees F. Grease a 9x13 pan, or your chosen pans, and dust with rice flour if you like. For cupcakes, line the tins.

    Beat the eggs until thick. Add the oil and water and mix well.

    Add the Vanilla Cake Mix, cinnamon, and baking soda, and mix to incorporate. Add the grated carrots, drained pineapple, and walnuts if using, then beat on medium-low for 2 minutes. The batter will thicken slightly and lighten in color.

    Pour into the prepared pan and bake. A 9x13 takes about 36 to 46 minutes; see the chart in the notes for other pans and for cupcakes. The cake is done when it springs back to a light touch and a toothpick comes out with just a few moist crumbs.

    Cool completely before frosting.

    For the frosting, beat the room-temperature cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and salt, then beat in the powdered sugar a cup at a time until the frosting is smooth and holds its shape. Stir in the cinnamon if using. Frost the fully cooled cake.

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    Recipe Tips & Notes

    Drain the pineapple well. Excess juice is the most common cause of a gummy carrot cake. Press it in a sieve before adding.

    To keep it gluten-free: Pamela's Gluten-Free Vanilla Cake Mix is GFCO-certified. Keep your other additions, including the powdered sugar and vanilla, gluten-free too.

    Bake times by pan

    Move this out of the numbered steps and into a note or table:

    • Two 8-inch rounds: 32 to 38 minutes (about 1 1/2 inch layers)
    • Two 9-inch rounds: 24 to 30 minutes (about 1 inch layers)
    • One 9-inch square: 36 to 42 minutes (about 2 inch layer)
    • One 9x13 pan: 36 to 46 minutes (about 1 inch sheet cake)
    • 18 to 24 cupcakes, filled 2/3 full: 22 to 26 minutes

    Variations

    • Classic carrot cake spice: add 1/2 tsp nutmeg and 1/4 tsp ground ginger along with the cinnamon.
    • With raisins: fold in 1/2 cup raisins with the carrots.
    • Made with Pancake & Baking Mix or 1:1 All-Purpose Flour: this recipe also works built on those. (Fold the redirected pages in here as variations.)
    • Cupcakes: fills 18 to 24; frost with cream cheese frosting and top with a walnut half.
    • Nut-free: simply leave out the walnuts; the cake is excellent without them.

    Make ahead & storage

    • The unfrosted cake keeps well wrapped at room temperature for a day, or freeze the layers for up to 2 months.
    • Once frosted with cream cheese frosting, store covered in the refrigerator for up to 4 days.
    • Bring to room temperature before serving for the best texture.

    Gluten-Free Vanilla Cake Mix, 21 oz.

    Featured Product

    $11.49

    View full details

    Size: Vanilla

    Pack Size

    Pamela's Gluten-Free Vanilla Cake Mix bakes the moist, fluffy classic: rich vanilla flavor, tender crumb, and a mix that is dairy-free, egg-free, soy-free, and vegan until you add your own ingredients. GFCO-certified and Non-GMO.

    Every celebration cake, one mix

    Birthday layer cakes, cupcakes, white celebration cakes, even the base of our gluten-free carrot cake: a few added ingredients turn this versatile mix into an assortment of desserts. If the recipe starts with vanilla or white cake mix, start here.

    Made for every table

    Because the mix itself is vegan and free of dairy, eggs, and soy, you decide exactly what goes into your bowl. It's the celebration cake that works for the way your whole table eats.

    Evaporated Cane Sugar, Tapioca Starch, White Rice Flour, Potato Starch, Inulin, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Rice Bran, Gluten-Free Vanilla Flavor, Sea Salt, Xanthan Gum.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    Yes. Vanilla cake mix makes an excellent carrot cake base, since its plain sweet crumb lets the cinnamon and carrots shine. You add grated carrots, cinnamon, and usually pineapple and nuts to a mix that already handles the sugar, structure, and rise.

    Add 2 cups grated carrots, 2 1/2 teaspoons cinnamon, and 1 cup drained crushed pineapple to Pamela's Vanilla Cake Mix along with the eggs, oil, and water. Bake as directed, then frost with cream cheese frosting.

    Yes. The cake is made with Pamela's GFCO-certified Gluten-Free Vanilla Cake Mix, and the from-scratch cream cheese frosting uses naturally gluten-free ingredients. Keep your powdered sugar and vanilla gluten-free to be sure.

    It is optional, but recommended. Crushed pineapple keeps the cake moist and adds a subtle sweetness. Drain it well, since excess juice can make the cake gummy. Leave it out for a more traditional, less sweet carrot cake.

    A 9x13 pan is the most forgiving and bakes in about 36 to 46 minutes at 325 degrees F. The recipe also makes two 8- or 9-inch layers, a 9-inch square, or 18 to 24 cupcakes; see the bake chart for times.

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