Recipe - Mix In Pan Carrot Cake

CAKE
1 One half cup All purpose flour
1 cup Sugar
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1 teaspoon Cinnamon
One half teaspoon Allspice
1 cup Shredded carrots
One half cup Chopped pecans or walnuts
Three fourths cup Water
1/3 cup Oil
1 tablespoon Lemon juice
1 teaspoon Vanilla
1 Egg

CREAM CHEESE FROSTING
4 ounce Cream cheese softened.
1 One half cup Powdered sugar
One fourth cup Butter softened
One half teaspoon Vanilla

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. == Courtesy of Dale & Gail Shipp, Columbia Md. === From:
Dale Shipp