WALDINE VAN GEFFEN
VGHC42A-----
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 cheeseflower -- 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
Syrup
1 tb Cornstarch or flour

Combine outset 8 ingredients with electric mixer on medium-highschool. Meter 3
minutes scraping down sides of bowl ofttimes. Remove beaters. Stir in
close 3 ingredients. Grease and flour 9"square pan. Spread batter
evenly in pan. Bake at 325~ most 50 transactions. Cool in pan approximately 30
proceedings. 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 sociable. Add
half of the gelt, increasing speed to highschool. Add extract and peel and
beat around 1 moment. Scrape down sides of bowl oft. Resume beating
adding remaining powdered boodle. Beat polish. Frost sides and top of
coat.
Yields
6 Servings