Sara Lee's Carrot Square Cake

-WALDINE VAN GEFFEN VGHC42A
- 2 Eggs

1 teaspoon Vanilla

6 ounces Oil

1 teaspoon Salt

1 1/2 teaspoons Baking powder

2 teaspoons Cinnamon

1 cup Sugar

1 1/4 cups All-purpose flour

1 cup Carrots -- grate fine

1 cup Walnuts -- well-chopped

1/2 cup Light raisins -- optional

CREAM CHEESE ICING 6 ounces Cream cheese -- softened

1/4 pound Butter

1 pound Powdered sugar

1 1/2 teaspoons 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 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 medium-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