Mix In Pan Carrot Cake

Photo: flickr user scalleja

Ingredients

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

cup Oil

1 tablespoon Lemon juice

1 teaspoon Vanilla

1 Egg

4 ounces Cream cheese softened

1 1/2 cups Powdered sugar

1/4 cup Butter softened

1/2 teaspoon Vanilla

Preparation

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. =

Dale Shipp