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