Sara Lee's Carrot Square Cake

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2 Eggs
1 teaspoon Vanilla
6 oz Oil
1 teaspoon Salt
1 1/2 ts Baking powder
2 teaspoon Cinnamon
1 cup Sugar
1 1/4 c All-purpose flour
1 cup Carrots; grate fine
1 cup Walnuts; well-chopped
1/2 cup 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 teaspoon Spice island orange peel
1 tablespoon Light corn syrup or pancake
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 deg. 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.