Recipe - Carrot Cake (With A Twist)

2 cup Flour
2 cup Sugar
One half teaspoon Salt
2 teaspoon Baking soda
2 teaspoon Baking powder
1 cup Salad oil
1 teaspoon Cinnamon
1 teaspoon Allspice
4 Eggs
1 Orange
2 cup Finely grated carrots
One half (up to)
Three fourths cup Chopped walnuts (or pecans)

ICING
1 pack (8oz) cream cheese
1 pound Icing sugar
2 (up to)
3 tablespoon Oil or orange juice
1 tablespoon Grated orange peel

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Here's my FAVORITE carrot cake recipe. It is always a hit at gatherings and
has become my mostrequested cake recipe. The "secret" is the ORANGE!
Personally, I do not like raisins in carrot cake and am glad this one
doesn't require them. If it did, I would simply omit them.

Sift dry ingredients into a large bowl. Add oil and stir well making a very
stiff mixture. Set aside. Wash orange and cut into small pieces (leave the
peel on!). Put the orange pieces in a blender container and adding one egg
at a time, beat the mixture until it is smooth and foamy. Add this mixture
to the stiff mixture that was set aside. Mix well. Add 2 cups of grated
carrots, mix and then add the nuts. Blend the mixture well.

Pour batter into a wellgreased or oiled tube pan (bundt pan). Bake in a
preheated oven at 350 F for 4050 minutes. The cake is done when it starts
shrinking from the sides of the pan. Cool the cake in the pan for 1015
minutes then invert it onto a cooling rack. Cool completely before icing it
(recipe for icing follows).

Notes: Instead of using a tube pan, you can bake the cake in a 9"x13"
rectangular baking pan. In this case, reduce the baking time to 35 minutes
or until done. The cake tastes equally good without the icing. I only ice
it on special occasions. Store leftovers in the refrigerator.

Icing: Cream cheese should be at room temperature. Mix all the ingredients
together to form a smooth paste.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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