Mix In Pan Carrot Cake Recipe - Cooking Index
Mix In Pan Carrot Cake Recipe - Cooking Index
| Cake | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1 cup | 198g / 7oz | Sugar |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Allspice |
| 1 cup | 110g / 3.9oz | Shredded carrots |
| 1/2 cup | 73g / 2.6oz | Pecans - chopped or walnuts |
| 3/4 cup | 177ml | Water |
| 1/3 cup | 78ml | Oil |
| 1 tablespoon | 15ml | Lemon juice |
| 1 teaspoon | 5ml | Vanilla |
| 1 | Egg | |
| Cream Cheese Frosting | ||
| 4 oz | 113g | Cream cheese - softened |
| 1 1/2 cups | 297g / 10oz | Powdered sugar |
| 1/4 cup | 49g / 1.7oz | Butter softened |
| 1/2 teaspoon | 2.5ml | Vanilla |
Heat oven to 350F for 325F 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 350F (325F 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.
Source:
"Original Whistle Stop Cafe Cookbook"
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