Gluten-free Carrot Cake

A friend made me this simple carrot cake and it was wonderful :)

Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Tsp ginger
2 teaspoons vanilla extract
3 eggs
1 1/2 cup finely shredded carrots (2 medium)
3/4 cup finely chopped pecans or walnuts

Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

1 Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.

2 In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.

3 Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.

4 In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake