I take a shortcut using a boxed cake mix, but really… who has time to bake from scratch these days? I don’t even have an electric mixer!
By substituting pumpkin puree and applesauce for some of the oil, eggs and butter the cake takes on a denser, richer texture that I prefer, plus it’s healthier.
As always, I recommend using as many organic ingredients as possible.
Prep time: 20 mins
Baking time: 40 mins
Cooling time: 60 mins
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/4 cup butter, softened
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
8 ounces (approx 1/2 small can) pure pumpkin puree (NOT pumpkin pie mix)
3 ounces unsweetened applesauce
1 cup finely shredded carrots (2 medium)
CREAM CHEESE FROSTING
8 ounces (1 package) cream cheese, softened
1 tablespoon butter
1 teaspoon gluten-free vanilla
1 cup powdered sugar
2 teaspoons milk
Flaked unsweetened coconut and/or walnut pieces are optional
Eat. Share. YUM!