Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil [168 ML]
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar [192 G]
1 1/4 c All-purpose flour [175 G]
1 c Carrots; grate fine [227 G]
1 c Walnuts; well-chopped [112 G]
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened [168 G]
1/4 lb Butter [57 G]
1 lb Powdered sugar [500 G]
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. 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.
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