Mix In Pan Carrot Cake
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:57am

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

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