Carrot Cake

2 cups Bisquick baking mix
1/2 cup packed brown sugar
1/2 cup chopped nuts
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups shredded carrots
1/3 cup vegetable oil
3 eggs
cream cheese frosting (below)
1/4 cup chopped nuts

Heat oven to 350 degrees. Grease and flour square pan, 9x9x2-inches. Beat all ingredients except Cream Cheese Frosting and 1/4 cup nuts on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Cool; frost with Cream Cheese Frosting. Sprinkle with 1/4 cup nuts. Refrigerate any remaining cake.

Cream Cheese Frosting
Mix 1 package (3) ounces cream cheese, softened, 2 cups powdered sugar, 1 tablespoon margarine or butter, softened and 2-3 teaspoons milk unitl smooth.

Apple Cake: Substitute shredded unpared apple for the carrots.

Zucchini Cake: Substitute shredded unpared zucchini for the carrots.

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