Title: Sara lee's carrot square cake
 Categories: Desserts, Cakes, Vegetables
      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