Carrot nut cake with cream cheese icing

16 Servings

Ingredients

Quantity Ingredient
1 cup Butter (at room temperature)
1½ cup Sugar
½ cup Packed brown sugar
½ teaspoon Cinnamon
1 Lemon rind; grated
¼ teaspoon Nutmeg
4 Eggs (at room temperature)
3 cups Sifted flour
3 teaspoons Baking powder (** or 1-1/2 tsp. + 1 t water if altitude > 5000 ft)
½ teaspoon Salt
½ cup Fresh orange juice (at room temperature)
2 cups Finely grated carrots (at room temperature)
½ cup Finely chopped walnuts or pecans
1 teaspoon Vanilla
4 ounces Cream cheese (at room temperature)
½ cup Butter (at room temperature)
2½ cup Sifted confectioners sugar
½ teaspoon Vanilla

Directions

CREAM CHEESE ICING

From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! From: springer@... (Jann Springer) Date: Fri, 13 Nov 1992 21:45:54 GMT This is my favorite Carrot Cake recipe...it comes out very moist and the icing is delicious.

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: 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.

Originally from: La Bonne Cuisine: Cooking New Orleans Style, The Women of All Saints' Episcopal Church, River Ridge, Louisana REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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