Mix in Pan Carrot Cake
Yield
servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| 1 | cup |
carrots
shredded |
|
| ½ | cup |
pecans
or walnuts, chopped |
|
| ¾ | cup |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| Cream cheese frosting | |||
| 4 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
butter
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| 237 | ml |
carrots
shredded |
|
| 118 | ml |
pecans
or walnuts, chopped |
|
| 177 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| Cream cheese frosting | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 355 | ml |
powdered sugar
|
|
| 59 | ml |
butter
softened |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃) F (325℉ (160℃) 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 for 40 to 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 8 x 8 inch pan.
