Recipe Archives->Cakes->Carrot 69

Carrot Square Cake
Yield: 6 servings
                                                                               
2 eggs
1 tsp vanilla
6 oz oil
1 tsp salt
1 1/2 tsp baking powder
2 tsp cinnamon
1 cup sugar
1 1/4 cup all-purpose flour
1 cup carrots; grate fine
1 cup walnuts; well-chopped
1/2 cup light raisins; optional

6 oz cream cheese; softened
1/4 lb butter
1 lb powdered sugar
1 1/2 tsp orange extract
1 tsp dried orange peel
1 Tbsp light corn syrup or pancake
1 Tbsp 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.

Cream the cream cheese with the butter until light and fluffy, using
med-high speed 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.

Printable version: carrot69.txt.