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Print this Recipe    Carrot 63

Carrot Walnut Cake
Yield: 12 Servings

3 cup unsifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 lb carrots
1 cup butter or margarine softened
1 cup light brown sugar, packed
1 cup granulated sugar
4 eggs
2 tbsp grated lemon peel
2 tbsp grated orange peel
2 tbsp lemon juice
2 tbsp orange juice
1 cup chopped walnuts
1 cup seedless raisins

8 oz cream cheese, softened
1 Tbsp lemon juice
1 tsp grated lemon peel
1 1/2 cup confectioners sugar
1/2 cup coarsely chopped walnuts

Lightly grease and flour a 10-by-4-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 4 cups. Preheat oven to 350F.

In large bowl of mixer, at high speed, beat butter and brown and
granulated sugars, 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 glaze 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. Serves


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