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Carrot-Walnut Cake




Source of Recipe


Internet


List of Ingredients




3 cups unsifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 pound carrots
1 cup butter or margarine, softened
1 cup light brown sugar, firmly packed
1 cup granulated sugar
4 eggs
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
2 tablespoons lemon juice
2 tablespoons orange juice
1 cup coarsely chopped walnuts
1 cup seedless raisins

CREAM-CHEESE GLAZE

1 package (8-ounces) cream cheese, softened 1 teaspoon grated lemon peel
1-1/2 cups confectioners' sugar
1/2 cup coarsely chopped walnuts



Recipe



Lightly grease and flour a 10-inch tube pan. Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medium grater; or use coarse blade of food processor. Should measure about 4 cups. Preheat oven to 350 degrees.

In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scaping side of bowl with rubber spatula, 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 lemon and orange peels and juices. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth, about 1 minute.

With wooden spoon, stir in grated carrots, nuts, and raisins; mix well. turn into prepared tube pan; spread evenly. Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.

Meanwhile, make Cream-Cheese Glaze - In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar. With portable electric mixer at medium speed, beat mixture until smooth. Set aside.

Gently loosen edge of cake with a spatula. Turn out of pan onto rack. Spread glaze over top of the warm cake; letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped nuts around top edge of cake.

Makes 12 servings