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.