Carrot cake

Carrot cake

Ingredients/Components

• flour - 3 c
• baking powder - 2 tsp
• baking soda - 1 tsp
• cinnamon - 1 tsp
• salt - 1/2 tsp
• carrots - 1 lb
• softened butter or oleo - 1 c
• light brown sugar - 1 c
• granulated sugar - 1 c
• eggs - 4 item
• lemon peel - 2 Tbsp
• orange peel - 2 Tbsp
• lemon juice - 2 Tbsp
• orange juice - 2 Tbsp
• chopped walnuts - 1 c
• seedless raisins - 1 c
• Lightly grease and flour 10 x 4-inch tube pan
• powdered sugar

How to make carrot cake:

Preheat oven to 350°. Lightly grease and flour 10 x 4-inch tube pan. Sift together the dry ingredients and set aside. Grate the washed carrots on medium grater or use coarse blade of food processor. (Should measure about 4 cups.) In large bowl of mixer at high speed, beat butter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition until smooth and light. In measuring cup combine fruit juices and peels. At low speed beat in flour mixture (in 4ths) along with juice and peels (in 3rds), beginning and ending with flour mixture. Beat just until smooth (about 1 minute). With wooden spoon stir in carrots, nuts and raisins. Mix well and spread evenly into prepared pan. Bake 60 minutes in pan and turn out onto cooling rack. Top with following Cream Cheese Glaze.Cream Cheese Glaze:1 (8 oz.) pkg. cream cheese1 Tbsp. lemon juice1 tsp. lemon peel1 1/2 c. powdered sugar1/2 c. chopped walnuts Combine cream cheese, lemon peel and juice and powdered sugar. Mix until smooth on medium speed. Spread glaze over top of warm cake, letting it run down the sides. Remove cake from rack onto a cake plate and sprinkle chopped nuts around top edge of cake. Serves 12. Keeps well stored in tightly covered cake tin.

Recipe categories: Desserts, Cakes, Carrots.