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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This comes from a email, looks delicious! Ingredients:
1 cup butter or 1 cup 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 lb carrot, grated |
1 cup raisins |
1 cup chopped pecans |
1 (3 ounce) package cream cheese, softened |
1 1/2-2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
Directions:
1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels.
2. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
3. Pour into a greased and floured 10-in. 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.
4. 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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