Carrot Square Cake
Franchise : Sara Lee
Category : Breakfast, Brunch, Desserts
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
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often.
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.
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.
Frost sides and top of cake.
Yield: 6 servings