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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Found this when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make-you guessed it!-little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make! Ingredients:
1 cup butter, softened |
1 cup white sugar |
1 cup packed brown sugar |
4 eggs |
2 tablespoons orange zest |
1 tablespoon lemon zest |
2 tablespoons orange juice |
3 tablespoons fresh lemon juice |
4 cups grated carrots |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup coarsely chopped walnuts |
1 cup raisins |
8 ounces cream cheese |
1/2 cup butter |
1 tablespoon vanilla extract |
1 lb powdered sugar |
1 orange, zest of |
walnuts (optional) |
Directions:
1. CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
2. In a large bowl, cream the butter or margarine with the sugars.
3. Beat in the eggs, and then the citrus peels and juices.
4. Stir in the carrots.
5. Beat the flour mixture into the carrot mixture.
6. Stir in the walnuts and raisins.
7. Pour the batter into a greased and floured 9x13 inch pan.
8. Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
9. Transfer to a rack to cool.
10. FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
11. Add powdered sugar in thirds, beating.
12. Frost cake, top with nuts.
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