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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This makes a smaller cake, perfect to snack on for the day - you can also add in 1 cup crshed drained pineapple :) Ingredients:
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 flour |
1 cup finely grated carrot |
1 cup walnuts |
1/2 cup light raisins (optional) |
6 ounces cream cheese, softened |
1/4 lb butter, softened |
2 cups icing sugar |
1 1/2 teaspoons orange extract |
1 teaspoon orange rind |
1 tablespoon light corn syrup |
1 tablespoon cornstarch or 1 tablespoon flour |
Directions:
1. Set oven to 325 degrees.
2. Set oven rack to second lowest position.
3. Grease a 9-in square pan.
4. For cake; combine first 8 ingredients.
5. Beat on med speed 3 mins, scaping down sides of bowl.
6. Stir in last 3 ingredients; mix well.
7. Spread evenly in pan.
8. Bake for 50-60 mins, or until cake tests done.
9. Cool.
10. FOR ICING; Cream the cream cheese with butter until fluffy.
11. Add the icing sugar, beat until well mixed and smooth; about 1 minute.
12. Add all remaining ingredients, beat until well mixed and fluffy.
13. Spread over cooled cake.
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