Sara Lee's Carrot Square Cake

Recipe Ingredients

2		Eggs
1 teaspoon	5ml	Vanilla
6 oz	170g	Oil
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
2 teaspoons	10ml	Cinnamon
1 cup	198g / 7oz	Sugar
1 1/4 cups	78g / 2.8oz	All-purpose flour
1 cup	110g / 3.9oz	Carrots - grate fine
1 cup	146g / 5.1oz	Walnuts - well-chopped
1/2 cup	80g / 2.8oz	Light raisins - optional
		Cream cheese icing
6 oz	170g	Cream cheese - softened
1/4 lb	113g / 4oz	Butter
1 lb	454g / 16oz	Powdered sugar
1 1/2 teaspoons	7.5ml	Orange extract
1 teaspoon	5ml	Spice island orange peel
1 tablespoon	15ml	Light corn syrup or pancake - syrup
1 tablespoon	15ml	Cornstarch or flour

Recipe Instructions

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 325F 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 speed 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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