Sara Lee’s Carrot Square Cake

Sara Lee’s Carrot Square Cake

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

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 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.

submitted by jason

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Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

1 Comment

  1. ddedtwo medium carrots yielded one cup of grated carrots. 6 ounces of oil is the same as 3/4 cup. Instead of grating the carrots, I chopped them finely in my food processor.

    Removed them, didn’t clean the processor bowl, added all but the last three ingredients and processed for 30 seconds. Added the last three ingredients and pulsed three times. Worked well and was fast.

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