Recipe - Sara Lees Carrot Square Cake

WALDINE VAN GEFFEN VGHC42A
2 Eggs
1 teaspoon Vanilla
6 ounce Oil
1 teaspoon Salt
1 One half teaspoon Baking powder
2 teaspoon Cinnamon
1 cup Sugar
1 One fourth cup Allpurpose flour
1 cup Carrots; grate fine
1 cup Walnuts; wellchopped
One half cup Light raisins; optional

CREAM CHEESE ICING
6 ounce Cream cheese; softened
One fourth pound Butter
1 pound Powdered sugar
1 One half teaspoon 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 mediumhigh. 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. ICINGCream
the cream cheese with the butter until light and fluffy, using medhigh
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