Carrot Nut Cake with Cream Cheese Icing
| Yield: | 16 Servings |
| Categories: | Cakes |
| 1 | c | Butter (at room temperature) |
| 1 1/2 | c | Sugar |
| 1/2 | c | Packed brown sugar |
| 1/2 | ts | Cinnamon |
| 1 | Lemon rind; grated | |
| 1/4 | ts | Nutmeg |
| 4 | Eggs (at room temperature) | |
| 3 | c | Sifted flour |
| 3 | ts | Baking powder (** or 1-1/2 tsp. + 1 t water if altitude > 5000 ft) |
| 1/2 | ts | Salt |
| 1/2 | c | Fresh orange juice (at room temperature) |
| 2 | c | Finely grated carrots (at room temperature) |
| 1/2 | c | Finely chopped walnuts or pecans |
| 1 | ts | Vanilla |
| CREAM CHEESE ICING | ||
| 4 | oz | Cream cheese (at room temperature) |
| 1/2 | c | Butter (at room temperature) |
| 2 1/2 | c | Sifted confectioners sugar |
| 1/2 | ts | Vanilla |
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