Mix In Pan Carrot Cake

Photo: flickr user scalleja

Tags:

Yield:

1.0 servings

Added:

December 9, 2009

Creator:

Anonymous

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

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

4 ounces Cream cheese softened

1 1/2 cups Powdered sugar

1/4 cup Butter softened

1/2 teaspoon Vanilla

Preparation

1

Heat oven to 350, 325 for glass pan.

2

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.

3

Add carrots and nuts, stir until well blended.

4

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.

5

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.

6

CREAM CHEESE FROSTING Mix all ingredients until completely combined. Frost cooled cake. Then refrigerate.

7

Frosts 8x8 pan. =

8

Dale Shipp

Tools

Related Recipes