Sara Lee's Carrot Square Cake

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.