Carrot Walnut Cake
From McCall´s Cooking School issue 11
Ingredients:
| 2 cups | unsifted all-purpose flour |
| 2 teaspoons | baking powder |
| 1 teaspoon | baking soda |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | salt |
| 1 pound | carrot |
| 1 cup | butter softened |
| 1 cup | brown sugar, packed |
| 1 cup | granulated sugar |
| 4 | eggs |
| 2 tablespoons | grated lemon peels |
| 2 tablespoons | grated orange peel |
| 2 tablespoons | lemon juice |
| 2 tablespoons | orange juice |
| 1 cup | coarsely chopped walnuts (i prefer pecans) |
| 1 cup | seedless raisin |
| cream cheese glaze | |
| 1 package | 8 oz cream cheese, softened |
| 1 tablespoon | lemon juice |
| 1 teaspoon | grated lemon peel |
| 1 1/2 cups | confectioners´ sugar |
| 1/2 cup | coarsely chopped walnuts |
Directions:
Grease and flour a 10x4 inch tube pan.
Sift flour w/baking powder, soda, cinnamon and salt. Set aside. Grate carrots. You need 4 cups.
Preheat oven to 350°.
Beat butter and both sugars in large bowl, til light and fluffy, about 4 min. Add eggs, one at a time beating well after each addition, until smooth and light.
Combine lemon and orange peels and juices in measuring cup. At low speed, bet in flour mixture in fourths, beginning and ending w/flour mixture.
Beat just until smooth, about 1 minute.
With wooden spoon, stir in grated carrot, nuts and raisins. Mix. Turn into pan.
Bake 60 min, or til tester comes out clean. Cool in pan on wire rack 20 minutes. to cool slightly.
Meanwhile, make glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioner´s sugar. Beat til smooth with mixer. Set aside.
Gently loosen edge of cake with spatula. Turn out of pan onto rack.
Spread frosting over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
Sprinkle chopped nuts around top edge of cake.
Serves 12.