Sara lee's carrot square cake

6 Servings

Ingredients

QuantityIngredient
WALDINE VAN GEFFEN
VGHC42A-----
2Eggs
1teaspoonVanilla
6ouncesOil
1teaspoonSalt
teaspoonBaking powder
2teaspoonsCinnamon
1cupSugar
cupAll-purpose flour
1cupCarrots -- grate fine
1cupWalnuts -- well-chopped
½cupLight raisins -- optional
CREAM CHEESE ICING
6ouncesCream cheese -- softened
¼poundsButter
1poundsPowdered sugar
teaspoonOrange extract
1teaspoonSpice Island orange peel
1tablespoonLight corn syrup or pancake
Syrup
1tablespoonCornstarch or flour

Directions

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9"square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts. ICING-Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake. Source: Gloria Pitzer

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