Recipe: Sara Lee's Carrot Square Cake

Sara Lee's Carrot Square Cake

2 Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1 1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cups All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
1/2 cup Light raisins -- optional

CREAM CHEESE ICING
6 ounces Cream cheese -- softened
1/4 pound Butter
1 pound Powdered sugar
1 1/2 teaspoons Orange extract
1 teaspoon Spice Island orange peel
1 tablespoon Light corn syrup or pancake -- 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 degrees F 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.
crape down sides of bowl often.
Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.

Servings: 6
Source: alt.cooking.chien/Connie G./1999