Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | WALDINE VAN GEFFEN |
| \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 |
| \N \N | CREAM CHEESE ICING |
| 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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