Carrot Cake (loaf or layer)

1 bag Pamela's Classic Vanilla Cake Mix
1/4 cup oil
2-1/2 teaspoons cinnamon
3 eggs, large
1/2 cup water
1 teaspoon baking soda
2 cups grated carrots
optional: 1/2 cup walnuts, finely chopped
optional: 1 cup crushed, drained pineapple

Yield: one layer or one loaf

Preheat oven to 325°. Fold carrots with walnuts and pineapple if using. Combine all ingredients except carrot mixture, and mix on med/low for 60 seconds. Fold in carrot (walnut and pineapple mixture). See chart for pan size and bake times (below). Toothpick should come out with slight crumbs. Frost when cooled with Cream Cheese Frosting (below) or Simple Vanilla Frosting (below).

Cream Cheese Frosting

1 bag Pamela's Vanilla Frosting Mix
2 Tablespoons butter or margarine, room temp/not 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.

Simple Vanilla Frosting

1 bag Pamela's Vanilla Frosting Mix
6 Tablespoons butter or margarine, room temp/not melted
6 Tablespoons water

Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time. Frost on cooled cake.

Suggestion: Add decorative toppings, fruit slices or chopped nuts.

Pans & Bake Times

Pan Size	Bake times Preheated 325° oven	Yield
Optimum Pan one 9-inch round	35 to 42 minutes	one 2-inch high round, can be cut in half for two layers
two 8-inch rounds	25 to 30 minutes	two 1-inchhigh layers
one 9-inch square	35 to 42 minutes	one 2-inch high square cake
one 9 x 13-inch pan	28 to 32 minutes	one 1-inch high sheet cake
cupcake -fill 3/4 full	20 to 26 minutes	yields 14 cupcakes