Sara Lee's Carrot Square Cake
Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts 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 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb 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