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Sara Lee's Carrot Square Cake
2 Eggs
1 t Vanilla
6 oz Oil
1 t Salt
1 1/2 t Baking powder
2 t Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots,grate fine
1 c Walnuts,well-chopped
1/2 c Light raisins,optional
CREAM CHEESE ICING
6 oz Cream cheese,softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 t Orange extract
1 t Spice Island orange peel
1 T Light corn syrup (or
-pancake)
- syrup
1 T 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 medhigh
speed 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.
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