Carrot Cake
Submitted by: JustRightMenus
Description:
This is one of my sweet husband's favorite desserts.
He once shredded two pounds of carrots by hand so I could make two of these cakes. Then, when we got married, we received the gift of a food processor, so he hasn't had to shred carrots once since.
Servings: 12
From the kitchen of:
This is a recipe my mom found in a magazine at a doctor's office when my older sister was little.. so sometime in the early 80s. She doesn't remember what magazine.
Ingredients
1 pound grated carrots
1 c. raisins
1 c. chopped walnuts
Group A
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Group B
1 TB lemon zest (grated peel of 1/2 lemon +/-) - - I often omit this b/c I don't keep fresh lemons on hand.
1 TB lemon juice
2 TB orange juice
1 TB orange zest
Group C
1 c. butter
1 c. sugar
4 eggs
Frosting
Beat 1 pack of softened cream cheese together with one container of store-bought cream cheese frosting. Add 1 tsp vanilla also.
Directions
Preheat oven to 350°.
Grease and flour one bundt cake pan (10 x 4" tube pan)
Cream together Group C, beating eggs in one at a time once butter and sugar are mixed.
Mix together Group A.
Mix together Group B.
Alternately beat A and B into Group C (that is, add a bit of A to the bowl w/ C in it, mix it in, then add a bit of B ... repeat until all A & B are mixed into C).
Stir in grated carrot, walnuts, and raisins.
Pour mixture into the prepared bundt cake pan, and bake for one hour.
After baking, allow the cake to cool one hour while in the pan. Then remove from pan and cover so it will retain its moisture. Be sure cake is entirely cooled before frosting.