| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts, Cakes | 1 | Servings | |
INGREDIENTS
| 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 | |
| 4 | oz | Cream cheese softened. |
| 1 1/2 | c | Powdered sugar |
| 1/4 | c | Butter softened |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
CAKE CREAM CHEESE FROSTING 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”