cream cheese frosting


Kid approved super easy gluten-free carrot cake 

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My kids have a sweet tooth, what can I say they get that from me 😊 When they first were given carrot cake and they heard the word “carrot” they refused to try it. Once they finally tried it, they were hooked! We have been gluten free for almost 4 years and I have yet to find a carrot cake that is beyond amazing and like I remember…..until now! Thanks to Pamela’s I have found a super easy recipe that tastes uber scrumpious.

3 eggs beaten

1/2 cup oil (I prefer coconut or avocado)

2/3 cup water

1 bag of Pamela’s vanilla cake mix

1 tsp baking soda 

2 tsp cinnamon

2 cups grated carrot

Start by preheating the oven to 325 F.

Miss K  first started by grating the carrots since Mr. H had gone to the store for the baking soda I had forgotten.

By this time, Mr. H and Tobias had come home.  Mr. H beat the eggs then added water and oil and mixed the batter.

Then he sifted the Pamela’s vanilla cake mix, baking soda and cinnamon. Then we mixed it until blended

Then Mr. H added the carrots. And Mr. H and Miss K took turns mixing it.

That’s it! I only had a 8×8 pan so I poured in the batter and let the kids lick the bowl.

Luckily they used their fingers instead of their tongues, which they have been known to do. While they did that, the cake baked for 46 minutes (or until the toothpick comes out almost clean.) Once it’s out, let it cool before you add frosting.


4oz of cream cheese

1/2 cup butter

2 cups powdered sugar

1-2 tsp vanilla extract

Start off by making sure your cream cheese and butter are at room temperature. But if you are like me, you have forgotten this step so to the microwave they went until they were soft. I sifted in the powdered sugar, this is important as I think it makes a fluffier tasting frosting.

Then I added the butter and cream cheese to the sugar.

Now Mr. H and Miss. K thought the magic school bus on tv was more exciting than making frosting and Mr. A fell asleep while I was holding him so I do not have any pictures after this point. But mix until smooth. Then add in the vanilla. If you want a mild vanilla flavor then add just 1 tsp but if you want a stronger vanilla flavor then do 2 tsp.

Once the cake is cool, add the frosting (you can double the frosting recipe if you like tons of frosting).  Then eat up! I will have to hide this cake to keep my husband and kids from eating it all.

What would I do different?
I would have split the batter into two 8×8 pans and made a two layer cake with cream cheese in the middle as I think it would have tasted a bit better.  Or I would have done cupcakes.  Note the cooking times will be vary depending on what you decide to do, what I did was about a 2-2.5″ cake so it needed longer to bake.

Disclosure: I originally found this recipe on the Pamela’s website. I just omitted a few items.