-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.
Yields
6 Servings