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

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