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Carrot: Mix in the Pan Carrot Cake

Source of Recipe

Dale & Gail Shiipp


List of Ingredients

-----CAKE-----
1 1/2 c All purpose flour
1 c Sugar
1 t Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 t Cinnamon
1/2 ts Allspice
1 c Shredded carrots
1/2 c Chopped pecans or walnuts
3/4 c Water
1/3 c Oil
1 tb Lemon juice
1 t Vanilla
1 Egg

-----CREAM CHEESE FROSTING-----
4 oz Cream cheese softened.
1 1/2 c Powdered sugar
1/4 c Butter softened
1/2 ts Vanilla


Recipe

Heat oven to 350ºF, 325ºF 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 350ºF (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.