Sara Lee’s Carrot Square Cake recipe
If you're new here, you may want to subscribe to my RSS feed and Follow me on Twitter Thanks for visiting!
I am a big fna of carot cake and although I myself do not like the icing on a carrot cake I know that many people do like it. Here is a carrot cake recipe that is heaven. Print it, bake it, and dig in.
Yield: 6 servings
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
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.
If you like this post then you will probably like these other related items as well
