CAKE
1 1/2 c All purpose flour
1 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1 c Shredded carrots
1/2 c Chopped pecans or walnuts
3/4 c Water
1/3 c Oil
1 tb Lemon juice
1 ts Vanilla
1 Egg
CREAM CHEESE FROSTING
4 oz Cream cheese softened.
1 1/2 c Powdered sugar
1/4 c Butter softened
1/2 ts 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 8×8 pan. == Courtesy of Dale & Gail Shipp, Columbia Md. ===
Yields
1 Servings
