ingredients

  • For the Cake:
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 tablespoons grated lemon peel
  • 2 tablespoons grated orange peel
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 pound carrots, grated
  • 1 cup raisins
  • 1 cup chopped pecans
  • For the Frosting:
  • 1 package (3 ounces) cream cheese, softened
  • 1 1/2 to 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

directions

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels.

Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.

Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4978

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