Toddler Wilson in dreams / Sara Lee's Carrot Square Cake

Am awake this early since I was falling asleep before midnight (!) trying to watch random TV shows. Maybe I'm getting old, since a dental appointment combined with shopping didn't tire me out this much BEFORE... cheh! I decided to go to bed, so here I am in an awake state. Hopefully, I don't die tonight (figuratively) at the barbecue! ;)

I had a dream with a toddler Wilson L. looking at his baby pictures, and my asking Amos to get 41 Oscar Mayer burgers. It also featured a bunch of us living in underground burrows with colored laser beams: Jeremy, Christon, affection, McDonalds orders, etc.


Sara Lee's Carrot Square Cake

Yield: 6 servings

2 Eggs
1 teaspoon Vanilla
6 oz Oil
1 teaspoon Salt
1 1/2 teaspoon Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cups 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 teaspoon 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° 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 speed 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.