Title: Sara Lee's Carrot Square Cake
Categories: Dessert Cake Vegetable Fake
Yield: 6 Servings

		WALDINE VAN GEFFEN
		VGHC42A-----
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
		Syrup
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

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