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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting.Joan Taylor, Adrian, Minnesota Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
4 eggs |
2 tablespoons grated lemon peel |
2 tablespoons grated orange peel |
3 cups king arthur unbleached 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 |
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:
1. In a large bowl, cream butter and sugars until light and fluffy. 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.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
3. For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.
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