The best delicious Mix In Pan Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mix In Pan Carrot Cake recipe today!
Hello my friends, this Mix In Pan Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mix In Pan Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Mix In Pan Carrot Cake.
What Makes This Mix In Pan Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mix In Pan Carrot Cake.
Ready to make this Mix In Pan Carrot Cake Recipe? Let’s do it!
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1 1/2 c Flour, all purpose 3/4 c Water
1 c Sugar 1/3 c Oil
1 ts Baking powder 1 tb Lemon juice
1/2 ts Baking soda 1 ts Vanilla
1/4 ts Salt 1 Eggs
1 ts Cinnamon -CREAM CHEESE FROSTING
1/2 ts Allspice 3 oz Cream cheese; softened
1 c Carrots, shredded 1 1/2 c Powdered sugar
1/2 c Nuts, pecans or walnuts, 1/4 c Butter; softened
Chopped 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.
FOR 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
6 servings
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