—–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. Source: Gloria Pitzer