Carrot Walnut Cake

After much discussion about carrot cakes, Barry made this one for Margaret Willson’s birthday party in 2003. She was adamant: No pineapple! The results were still fantastic.

If you’re looking for a recipe with pineapple, try one of these:
2003 Pineapple Orange Carrot Cake
1993 Pineapple Orange Carrot Cake

3 C flour
2 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1 lb carrots
1 C butter, softened
1 C brown sugar, packed
1 C sugar
4 eggs
2 T grated lemon peel
2 T grated orange peel
2 T lemon juice
2 T orange juice
1 C chopped walnuts
1 C raisins

Cream cheese glaze:
8 oz cream cheese, softened
1 T lemon juice
1 t grated lemon peel
1-1/2 C powdered sugar
1/2 C coarsely chopped walnuts

This is billed as the richest carrot cake recipe ever.

Lightly grease and flour a 10 by 4 tube pan. Sift flour with baking powder, soda, cinnamon, and salt; set aside. Wash and pare carrots, grate on medium grater. Should measure 4 C. Preheat oven to 350.

In large bowl of mixer, at high speed, beat butter and sugars, scraping side, until light and fluffy – about 4 min. Add eggs, one at a time, beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture (in fourths) alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth – about a minute. With wooden spoon, stir in carrots, nuts, and raisins, mixing well. Turn into prepared pan, spread evenly. Bake 60 minutes or until cake tester comes out clean. Cool in pan on wire rack 20 minutes.

Meanwhile, make glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel, and powered sugar. Beat with electric mixer at high speed til smooth. Set aside and take cake out of pan. Spread glaze over warm cake, letting it run down the sides. Sprinkle chopped nuts around top edge of cake.