Mix In Pan Carrot Cake

Ingredients

190 gr all purpose flour
200 gr sugar
5 gr baking powder
2 gr baking soda
1 gr salt
3 gr cinnamon
1 gr allspice
130 gr carrots
60 gr pecans
180 ml water
80 ml oil
16 ml lemon juice
6 gr vanilla
1 egg
110 ml cream cheese softened
300 gr powdered sugar
55 gr butter softened

Instructions

Heat oven to 350, 160ºC or glass pan. Lightly spoon flour into measuring cup; level off. In ungreased 20 cm 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. ===