Recipe - Carrot Nut Cake With Cream Cheese Icing

1 cup Butter (at room temperature)
1 One half cup Sugar
One half cup Packed brown sugar
One half teaspoon Cinnamon
1 Lemon rind; grated
One fourth teaspoon Nutmeg
4 Eggs (at room temperature)
3 cup Sifted flour
3 teaspoon Baking powder (** or 11/2
tsp. + 1 t water if
altitude 5000 ft)
One half teaspoon Salt
One half cup Fresh orange juice (at room
temperature)
2 cup Finely grated carrots (at
room temperature)
One half cup Finely chopped walnuts or
pecans
1 teaspoon Vanilla

CREAM CHEESE ICING
4 ounce Cream cheese (at room
temperature)
One half cup Butter (at room temperature)
2 One half cup Sifted confectioners sugar
One half teaspoon Vanilla

From: morrissey@stsci.edu (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@khonshu.colorado.edu (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 4560 minutes or until the cake tests
done. Let the cake cool and ice with Cream Cheese Icing. Serves 1416.

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

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