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Mix In Pan Carrot Cake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 1 cup 198g / 7oz Sugar

  4. 1 teaspoon 5ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Baking soda

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1 teaspoon 5ml Cinnamon

  8. 1/2 teaspoon 2 1/2ml Allspice

  9. 1 cup 110g / 3.9oz Shredded carrots

  10. 1/2 cup 73g / 2.6oz Pecans - chopped or walnuts

  11. 3/4 cup 177ml Water

  12. 1/3 cup 78ml Oil

  13. 1 tablespoon 15ml Lemon juice

  14. 1 teaspoon 5ml Vanilla

  15. 1 Egg

  16. Cream Cheese Frosting

  17. 4 oz 113g Cream cheese - softened

  18. 1 1/2 cups 297g / 10oz Powdered sugar

  19. 1/4 cup 49g / 1.7oz Butter softened

  20. 1/2 teaspoon 2 1/2ml Vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F for 325F for glass pan.

  2. Lightly spoon flour into measuring cup; level off.

  3. In ungreased 8 inch square pan combine flour, sugar, baking powder, baking soda, salt cinnamon and allspice; mix with fork until blended.

  4. Add carrots and nuts, stir until well blended.

  5. 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.

  6. Bake 350F (325F for glass) 40 - 60 minutes or until toothpick inserted in center comes out clean.

  7. Remove from oven, cool completely on wire rack.

  8. CREAM CHEESE FROSTING:

  9. Mix all ingredients until completely combined. Frost cooled cake. Then refrigerate.

  10. Frosts 8x8 pan.

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