Sara lee's carrot square cake

Yield: 6 Servings

Measure Ingredient
\N \N VGHC42A-----
2 \N Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1½ teaspoon Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1¼ cup All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
½ cup Light raisins -- optional
6 ounces Cream cheese -- softened
¼ pounds Butter
1 pounds Powdered sugar
1½ teaspoon Orange extract
1 teaspoon Spice Island orange peel
1 tablespoon Light corn syrup or pancake
\N \N Syrup
1 tablespoon Cornstarch or flour

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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