Carrot Walnut Cake

By JanetLynn198

Mom's recipe from 1985
Use a Cream Cheese Icing recipe instead of glaze.

Ingredients

• 3 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 lb carrots, grated
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup 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 raisins
• 8 oz cream cheese, softened
• 1 tbsp fresh lemon juice
• 1 tsp grated lemon peel
• 1 1/2 cup powdered sugar
• 1/2-3/4 chopped walnuts

Details

Servings 12

Preparation

Step 1

1. Lightly oil and flour and 10x4" tube pan, set aside. Sift flour, powder, soda, salt and cinnamon together, set aside. Preheat oven to 350F.

2. In a large mixing bowl, beat butter, brown sugar and sugar until light and fluffy, about 4 mins. Add eggs, one at a time, beating well after each addition until smooth and light. In a small bowl, combine all peels and juices for the cake.

3. At low speed, slowly add flour mixture (in fourths) alternately with the juice mixture (in thirds), beginning and ending with the flour mixture. Beat just until smooth, about 1 min.

4. With a spoon, stir in grated carrots, walnuts and raisins, mixing well. Turn into tube pan, spreading evenly.

5. Bake 60-70 mins, until a toothpick inserted into the middle comes out clean. Cool in the pan on a wire rack until just warm, about 1 hour.

6. Meanwhile, for the glaze, beat cream cheese until smooth, then add juices and peel, mixing well. Mix in powdered sugar until smooth.

7. Invert cake onto serving platter and drizzle glaze over cake.