Gluten-Free Carrot Cake made with baking mix Recipe | King Arthur Baking

Ingredients

• 1 1/4 cups (150g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/2 teaspoon baking soda
• 4 tablespoons (57g) butter, melted or 1/4 cup (50g) vegetable oil
• 2 large eggs, at room temperature
• 1/4 cup (57g) water
• 2 tablespoons (43g) molasses
• 1/2 teaspoon gluten-free vanilla extract
• 1 1/2 cups (149g) carrots, peeled and grated
• 1/2 cup (113g) crushed pineapple, drained
• 1/2 cup shredded coconut, sweetened (43g) or unsweetened (27g)
• 1/2 cup (85g) raisins
• 1/2 cup (57g) walnuts, diced
• 4 tablespoons (57g) butter, softened
• half an 8-ounce package (113g) cream cheese, softened
• 1/8 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 1/4 to 1 3/4 cups (142g to 198g) confectioners' sugar, sifted
• milk or heavy cream, to adjust frosting's consistency, if necessary