Square Carrot Cake
· 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.
Serves: 6
I love carrot cake.
For years, a pen pal in Australia sent me the Woman’s recipe news and they use a lot of orange.
I have lost the recipe that I made many times, self rising flour, plus....with a ground up orange in it and dropped by the spoonful in frying fat, kinda like cooking doughnut holes, without doughnuts.
Self rising flour should be used more often, add a little oil and you have Bisquick, or biscuit mix, or pancake mix and it is cheaper.