Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1-1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1-1/4 cups All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
1/2 cup Light raisins -- optional
CREAM CHEESE ICING
6 ounces Cream cheese -- softened
1/4 pound Butter
1 pound Powdered sugar
1-1/2 teaspoons Orange extract
1 teaspoon Spice Island orange peel
1 tablespoon Light corn syrup or pancake -- syrup
1 tablespoon 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 medium-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.
