Golden Carrot-lemon Squares
Combine margarine and sugar in a large mixing bowl; mix well. Add eggs, one at a time, beating well after each addition. Add carrots, flour, and baking powder; beat 1 minute. Stir in vanilla and 3/4 teaspoon lemon extract. Spoon into a greased 15x10x1" jellyroll pan, spreading to edges. Bake at 350 degrees for 25 minutes. Cool.
Combine powdered sugar, water, and 1-1/2 teaspoons lemon extract; stir unitl smooth. Pour glaze over cooled cake. Let stand until glaze is firm. Cut into squares.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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