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Mix in Pan Carrot Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-----CAKE----- 1 1/2
cups
All purpose flour 1
cup
Sugar 1
teaspoon
Baking powder 1/2
teaspoon
Baking soda 1/4
teaspoon
Salt 1
teaspoon
Cinnamon 1/2
teaspoon
Allspice 1
cup
Shredded carrots 1/2
cup
Chopped pecans or walnuts 3/4
cup
Water 1/3
cup
Oil 1
tablespoon
Lemon juice 1
teaspoon
Vanilla 1
Egg
-----CREAM CHEESE FROSTING----- 4
ounces
Cream cheese softened. 1 1/2
cups
Powdered sugar 1/4
cup
Butter softened 1/2
teaspoon
Vanilla
Directions:
Heat oven to 350, 325 for glass pan.
Lightly spoon flour into measuring cup; level off. In ungreased 8 inch square pan combine flour, sugar, baking powder, baking soda, salt cinnamon and allspice; mix with fork until blended.
Add carrots and nuts, stir until well blended.
In small bowl, combine water, oil, lemon juice, vanilla and egg, blend well. Pour over dry ingredients; stir with fork until well blended. With rubber spatula, scrape corners, sides and bottom of pan to moisten all ingredients.
Bake 350 (325 for glass) 40 - 60 minutes or until toothpick inserted in center comes out clean. Remove from oven, cool completely on wire rack.
CREAM CHEESE FROSTING Mix all ingredients until completely combined. Frost cooled cake. Then refrigerate.
Frosts 8x8 pan. == Courtesy of Dale & Gail Shipp, Columbia Md. === From:
Dale Shipp
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