Mix in pan carrot cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour, all purpose |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| 1 | cup | Carrots, shredded |
| ½ | cup | Nuts, pecans or walnuts, |
| Chopped | ||
| ¾ | cup | Water |
| ⅓ | cup | Oil |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 1 | Eggs CREAM CHEESE FROSTING | |
| 3 | ounces | Cream cheese; softened |
| 1½ | cup | Powdered sugar |
| ¼ | cup | Butter; softened |
| ½ | 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.
FOR CREAM CHEESE FROSTING: Mix all ingredients until completely combined. Frost cooled cake. Then refrigerate.
Frosts 8x8 pan.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By GAIL SHIPP On 11-26-94