3 c All-purpose flour; unsifted
2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1 lb Carrots
1 c Butter; softened
1 c Light brown sugar; packed
1 c Granulated sugar
4 Eggs
2 tb Lemon peel; grated
2 tb Orange peel; grated
2 tb Lemon juice
2 tb Orange juice
1 c Walnuts; chopped
1 c Seedless raisins
--------------------CREAM CHEESE GLAZE--------------------
8 oz Cream cheese; softened
1 tb Lemon juice
1 ts Lemon peel; grated
1 1/2 c Confectioners sugar
1/2 c Walnuts; coarsely chopped
This is billed as the richest carrot cake receipe ever.
Lightly grease and flour a 10x4" 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 4 cups. Preheat oven to 350°F.
In large bowl of mixer, at high speed, beat butter, brown sugar,
and granulated sugar, occasionally scraping side of bowl with
rubber scraper, until light and fluffy-about 4 minutes. Add eggs,
one at a time; beat 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 carrot, nuts, and raisins; mix
well. Turn into the 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 high speed, beat mixture until smooth.
Set aside. Gently loosen edge of cake with spatula.
Turn out of pan onto rack. Spread glase over top of the warm cake,
letting it run down side of cake. Carefully remove cake to cake
platter. Sprinkle chopped walnuts around top edge of cake.
