| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1 |
c |
Sugar |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Allspice |
| 1 |
c |
Shredded carrots |
| 1/2 |
c |
Chopped pecans or walnuts |
| 3/4 |
c |
Water |
| 1/3 |
c |
Oil |
| 1 |
T |
Lemon juice |
| 1 |
t |
Vanilla |
| 1 |
|
Egg |
| 4 |
oz |
Cream cheese softened. |
| 1 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Butter softened |
| 1/2 |
t |
Vanilla |
INSTRUCTIONS
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
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“As a former fetus, I oppose abortion…”