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

16 Review(s)/Comment(s) | Add Your Review/Comment

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.
Overall Average Rating:
4 ratings
Comment/Review
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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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valorie 04/94/2015 04/05/2015
This was fantastic - I made a few modifications to go less fat and sugar, no nuts, and it came out moist and wonderful.
I made cupcakes - baking at about 20 min. then checking for doneness. (I think it took about 23 min.)

No one knew it was GF!!
This will be my recipe for carrot cake from now on!!
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Rita 09/245/2015 09/03/2015
The cake is perfect! Delicious and pretty. It rose perfectly so it made a nice two-layer cake.
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Alison young 01/13/2015 01/14/2015
This cake was super yummy. My non GF friends really enjoyed it too. My husband likes it as a bread without the icing but it it soft and spongy so it falls apart more than zucchini bread. I am going to try making carrot muffins with the recipie to see how that works for sticking together. Over all this cake was super good. 4.5 out of 5
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