*  Exported from  MasterCook  *

                          Mix in Pan Carrot Cake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Flour -- all purpose
   1      cup           Sugar
   1      teaspoon      Baking powder
     1/2  teaspoon      Baking soda
     1/4  teaspoon      Salt
   1      teaspoon      Cinnamon
     1/2  teaspoon      Allspice
   1      cup           Carrots -- shredded
     1/2  cup           Nuts, pecans or walnuts
                        Chopped
     3/4  cup           Water
     1/3  cup           Oil
   1      tablespoon    Lemon juice
   1      teaspoon      Vanilla
   1                    Eggs -- CREAM CHEESE FROSTIN
   3      ounces        Cream cheese -- softened
   1 1/2  cups          Powdered sugar
     1/4  cup           Butter -- softened
     1/2  teaspoon      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 8x8 pan.



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