Sara lee's carrot square cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 2 | 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 |
| 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 |
| Syrup | ||
| 1 | tablespoon | Cornstarch 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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