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Print this Recipe    Carrot 39

Carrot Nut Cake

1 C. butter (at room temperature)
1 1/2 C. sugar
1/2 C. packed brown sugar
1/2 tsp. cinnamon
1 lemon rind, grated
1/4 tsp. nutmeg
4 eggs (at room temperature)
3 C. sifted flour
3 tsp. baking powder (or 1 1/2 tsp. + 1 T water if altitude > 5000 ft)
1/2 tsp. salt
1/2 C. fresh orange juice (at room temperature)
2 C. finely grated carrots (at room temperature)
1/2 C. finely chopped walnuts or pecans
1 tsp. vanilla

In a large mixing bowl, cream together butter, sugar, and brown
sugar until mixture is light and fluffy. Add the cinnamon, lemon
rind, and nutmeg. Beat in the eggs, 1 at a time. Into a large
bowl, sift together flour, baking powder, and salt. Add the flour
mixture alternately with the orange juice, beginning and ending
with the flour mixture. Stir in the carrots nuts and vanilla. Pour
the batter into a greased and floured 9"x12" pan (or 10" tube pan)
and bake at 350 degreesF for 45-60 minutes or until the cake tests
done. Let the cake cool and ice with Cream Cheese Icing. Serves
14-16.


Cream Cheese Icing

4 oz. cream cheese (at room temperature)
1/2 C. butter (at room temperature)
2 1/2 C. sifted confectioners sugar
1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the
confectioners sugar and vanilla and blend until the mixture is
smooth. Spread icing on a cooled cake.

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