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Carrot Cake with Baking & Pancake Mix
  • Gluten-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Carrot Cake with Baking & Pancake Mix

Enjoy this delightful cake as a loaf or frosted in layers with cream cheese frosting.

Ingredients

    Yield: one cake, see pan sizes below

      Cake
    • 2 cups Pamela's Baking & Pancake Mix
    • 1½ tsp cinnamon
    • ½ tsp allspice
    • ½ tsp nutmeg
    • 1 pinch ground cloves
    • zest of 1 orange
    • ¾ cup oil
    • 2 eggs
    • ¾ cup sugar
    • 1 tsp vanilla
    • 1½ cups grated carrots
    • ½ cup or 8 oz. can crushed pineapple in its own juice, well-drained
    • ½ cup walnuts, chopped (optional)
      Cream Cheese Frosting
    • 1 bag Pamela's Vanilla Frosting Mix
    • 2 TBSP butter or margarine, room temp
    • 6 ounces cream cheese, room temp
    • 1 tsp water
    • 1 tsp cinnamon (optional)
Directions

    Pre-heat oven to 325°, with rack in top third of oven.

    CAKE:

    In a medium bowl, whisk together Baking & Pancake Mix and spices. Set aside. Beat orange zest, oil, eggs, sugar and vanilla in the bowl of a stand mixer (or by hand), until well mixed. Mix in carrots and pineapple and then add dry ingredients to wet ingredients and mix well. Add nuts and mix again. Pour into baking pan(s), prepped with cooking spray, and bake according to pan size. Toothpick should come out clean. Once cooled, frost with cream cheese frosting.

    CREAM CHEESE FROSTING:

    Soften butter or margarine by mixing in mixing bowl. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

    PAN SIZE AND COOKING TIMES:

    • Two 8” round cake pans (makes two 1¼ to 1½” cakes) = 30 to 35 minutes

    • One 9” springform pan (makes one 2 to 2½” cake) = 45 minutes

    • One 7” x 11” rectangle pan (makes one 2” cake) = 40 to 45 minutes

    © Pamela's Products, Inc.

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Nancy 10/273/2019 10/01/2019
Excellent cake! I used half of the orange zest and it was just right. A friend asked for the recipe, knowing it's GF and she's not. Will definitely make it again!

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Jessica 11/333/2018 11/30/2018
I sub dried cherries for the raisins, and mix in crumbled goat cheese. So, basically muffins. But that goat cheese helps me not miss the frosting.
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William 05/121/2018 05/02/2018
This is a delightfully delicious recipe! My wife is celiac, I am not. I love carrot cake and made this today. WOW! Great cake for both of us! I omitted the orange zest and didn't miss it... but next time will add some raisins and reduce the amount of sugar a bit, and using half brown sugar. Yummy!
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Tondra 04/101/2017 04/12/2017
I make this as cupcakes and they are so good! I frost them with commercial buttercream frosting. Without frosting, they are wonderful muffins. I did use unsweetened applesauce for half of the oil.



YUM! Loved by everyone, celiac or not.
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Maria 09/257/2016 09/14/2016
My mother in law has celiac so to make a birthday cake for her, I used this recipe with some modifications. The entire family loved the cake so much, they asked me to make another one on the next birthday occasion.

For the cake batter, I used unsweetened apple sauce instead of the pineapple and I used only half a cup of sugar instead of the 3/4 cup.

As for the frosting, I used an entirely different recipe - 11 oz of goat cheese, a pack of cream cheese (around 8oz), a cup of maple syrup and 1/2 cup of powdered sugar.
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Kati 04/113/2016 04/23/2016
Very Good! Made this for Easter and it was a hit. Very decadent. I agree with another reviewer about omitting the orange zest. It was very overpowering. I would halve it or do without. I also added more carrots and shredded them on the fine side of my grater. That way they softened enough during baking. You would never know this cake is G/F! Pamela's Baking mix is my go to G/F product. Thanks!
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Shauna 03/87/2016 03/28/2016
This was a great recipe! The only thing I would change is the orange rind. I found it to be overpowering and would use half the amount or none at all. I would make this again.
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Elena Vilanova 01/02/2016 01/03/2016
I just made it with pancake mix and didnt add the egg (working on going vegan) and it was good! I also added 1/4 cup more carrots and a little more than 1/4 cup of pineapple juice instead of crushed pineapple. I made them on the stove on a pan and they crumble easily but are that good. (By the way i cut the entire recipe in half because i have a household of only 3 and two of those are kids. It yielded 6 medium pancakes.
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Dan 04/92/2016 04/02/2016
This makes an excellent cake! Forget that it's GF, it's just good. I substitute 1/2 C raisins soaked in orange juice for the orange zest & pineapple (wife is not big on pineapple). Once again, Pamela has made our GF life easier. Long live Pamela!
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Laura 01/22/2016 01/23/2016
I've been using Pamela's Mix for years now but this is my first attempt at GF carrot cake. It was wonderful! I made cupcakes. I offered one to somebody who doesn't know I'm GF and I didn't mention they were GF. He went on and on about how good it was.
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