Sara Lees Carrot Square Cake

6 Servings

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Sara Lees Carrot Square Cake Ingredients

WALDINE VAN GEFFEN VGHC42A	1 c Walnuts; well-chopped
2 Eggs	1/2 c Light raisins; optional
1 ts Vanilla	CREAM CHEESE ICING
6 oz Oil	6 oz Cream cheese; softened
1 ts Salt	1/4 lb Butter
1 1/2 ts Baking powder	1 lb Powdered sugar
2 ts Cinnamon	1 1/2 ts Orange extract
1 c Sugar	1 ts Spice Island orange peel
1 1/4 c All-purpose flour	1 tb Light corn syrup or
1 c Carrots; grate fine	1 tb Cornstarch or flour

Instructions for Sara Lees Carrot Square Cake

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

Main Ingredient: CakeCuisine: Uncategorized