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    • Sara Lee’s Carrot Square Cake

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs, Grains, Dairy Desserts, Cakes 6 Servings

    INGREDIENTS

    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
    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; syrup
    1 tb Cornstarch or flour

    INSTRUCTIONS

    WALDINE VAN GEFFEN VGHC42A
CREAM CHEESE ICING
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

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