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Ingredients
- 1Â 1/2 c. All purpose flour
- 1 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1 c. Shredded carrots
- 1/2 c. Minced pecans or possibly walnuts
- 3/4 c. Water
- 1/3 c. Oil
- 1 Tbsp. Lemon juice
- 1 tsp Vanilla
- 1 x Egg
- 4 ounce Cream cheese softened.
- 1Â 1/2 c. Powdered sugar
- 1/4 c. Butter softened
- 1/2 tsp Vanilla
Directions
- Heat oven to 350, 325 for glass pan.
- Lightly spoon flour into measuring c.; level off. In ungreased 8 inch square pan combine flour, sugar, baking pwdr, baking soda, salt cinnamon and allspice; mix with fork till blended.
- Add in carrots and nuts, stir till well blended.
- In small bowl, combine water, oil, lemon juice, vanilla and egg, blend well. Pour over dry ingredients; stir with fork till well blended. With rubber spatula, scrape corners, sides and bottom of pan to moisten all ingredients.
- Bake 350 (325 for glass) 40 - 60 min or possibly till toothpick inserted in center comes out clean. Remove from oven, cold completely on wire rack.
- CREAM CHEESE FROSTING Mix all ingredients till completely combined. Frost cooled cake. Then chill.
- Frosts 8x8 pan. =
- Dale Shipp
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1208g | |
| Calories 3934 | |
| Calories from Fat 1622 | 41% |
| Total Fat 185.1g | 231% |
| Saturated Fat 59.99g | 240% |
| Trans Fat 1.88g | |
| Cholesterol 433mg | 144% |
| Sodium 3315mg | 138% |
| Potassium 970mg | 28% |
| Total Carbs 547.12g | 146% |
| Dietary Fiber 12.7g | 42% |
| Sugars 388.34g | 259% |
| Protein 36.04g | 58% |
