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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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