Carrot Cake (loaf or layer)

3/4 cup oil
2 eggs
3/4 cup sugar
1-1/2 cups grated carrots
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups Pamela's Baking & Pancake Mix
1/2 cups walnuts (optional)

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

Frost (if desired) with a cream cheese frosting (recipe below).

Variations:

Fruit options: add 1 cup crushed pineapple and/or 1/4 cup raisins.

Apple Spice Cake: Follow the recipe above exchanging grated carrots for grated apples.

Cream Cheese Frosting

1 bag Pamela's Vanilla Frosting Mix
2 Tablespoons butter or margarine, room temp/no melted
6 ounces cream cheese, room temp
1 teaspoon water

Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 teaspoon ground cinnamon.

Frost on a cooled cake.