*Note: All Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

**If making dairy free, butter can be replaced with equal amounts of oil (any type).

1. Preheat oven to 350°F. Grease the bottom and sides of a 9” x 13” or 10.5” x 10.5” pan with butter or oil.
2. Beat cake mix and butter in a large bowl with an electric hand mixer or in a stand mixer with paddle attachment. Add the oil, milk, eggs, vanilla, and cinnamon and beat with hand mixer or stand mixer on high speed until smooth.
3. Roughly chop the carrot shreds (if using pre-shredded) and the walnuts (if using) until desired size. Fold carrots and walnuts into the batter.
4. Fill pan with batter.
5. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Once cake is baked, remove from oven and allow to cool in the pan until completely (not even a little warm to the touch), 1-2 hours.
7. Once completely cooled, frost your cake with the entire tub of frosting. Store covered in the refrigerator if not serving immediately.