Carrot cake recipe 8x8 pan

Carrot cake recipe 8x8 pan

Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more

Add raisins or chopped dates for this frosted one layer carrot cake. This cake is baked inside a square pan, a pleasant size for many families.

  • 1 1/4 cups all-purpose flour, stirred before calculating
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup grated carrots
  • 1 cup chopped walnuts
  • 1/2 cup raisins or chopped dates, optional
  • .
  • Frosting:
  • 1 package (3 ounces) cream cheese
  • 1 tablespoon tepid to warm water
  • 1 teaspoon vanilla flavoring
  • 3 cups sifted confectioners' sugar

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Grease and flour an 8 or 9-inch square pan. Heat the oven to 325° F (165° C/Gas Mark 3) .

Measure flour. sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla right into a large mixing bowl. Blend for one minute on low speed of electrical mixer. Stir carrots, nuts, and raisins in to the batter. Pour right into a prepared pan. Bake for 40 to forty-five minutes, until a wood pick placed in center arrives clean.

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Awesome and frost with cream cheese frosting.

Frosting :
Beat cream cheese with water and vanilla progressively add sugar, beating until smooth and distributing consistency. Makes 1 1/2 cups, enough to frost top and sides of the 9-inch square cake or surface of a 13 x 9-inch cake. Double recipe for any layer cake.

Quick Measurement and Temperature Conversion Chart

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