Feed Me That logoWhere dinner gets done
previousnext


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

  WALDINE VAN GEFFEN
  VGHC42A-----
2 Eggs
1tsVanilla
6ozOil
1tsSalt
1 1/2tsBaking powder
2tsCinnamon
1cSugar
1 1/4cAll-purpose flour
1cCarrots -- grate fine
1cWalnuts -- well-chopped
1/2cLight raisins -- optional
  CREAM CHEESE ICING
6ozCream cheese -- softened
1/4lbButter
1lbPowdered sugar
1 1/2tsOrange extract
1tsSpice Island orange peel
1tbLight corn syrup or pancake
  Syrup
1tbCornstarch 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

Recipe By :

previousnext