Our yellow cake mix has a hint of vanilla making it the perfect summer time desert!  You can also use our versatile blend for all of your favorite cake recipes like carrot cake and lemon cake!

Gluten Free Angel's Recipes Yellow Cake Mix Carrot Cake

Ingredients: Evaporated Cane Sugar, Sorghum Flour, Tapioca Flour, Arrowroot Starch, Potato Starch, Organic White Rice Flour, Xanthan Gum, Baking Powder (corn starch, bicarbonate of soda, sodium sulfate, calcium acid phosphate), Baking Soda (Sodium bicarbonate), Salt.

Directions:
1 Package Angel's Recipes Yellow Cake Mix
2 eggs
1 cup milk (for casein-free, we recommend coconut milk)
1 teaspoon gluten-free vanilla
1/2 cup oil
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups grated carrots
1/2 cup raisins
1 cup chopped pecans (optional)
1/2 cup butter, softened (for casein-free, use Earth Balance or soy butter)
8 oz cream cheese (for casein-free, use Follow Your Heart or other soy substitute)
4 cups confectioner's sugar
1 teaspoon gluten-free vanilla
1 cup pecans (optional)

1. Preheat oven to 350 degrees and grease cake/cupcake pan or liners.
2. Combine contents of Angel's Yellow Cake Mix with eggs, milk, vanilla and oil.
3. Add cinnamon and nutmeg. Mix until well combined.
4. Fold in carrots, raisins and pecans if desired.
5. Pour batter in cake/cupcake pan.
6. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean once inserted.
7. Let cool completely before frosting.

For Frosting:
1. Combine butter, cream cheese, confectioner's sugar and vanilla.
2. Mix well and add nuts if desired.
3. Frost cake/cupcakes once cooled.