This is a print preview of "Carrot Nut Cake With Cream Cheese Icing" recipe.

Carrot Nut Cake With Cream Cheese Icing Recipe
by Global Cookbook

Carrot Nut Cake With Cream Cheese Icing
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  Servings: 12

Ingredients

  • 1 c. Butter (at room temperature)
  • 1 1/2 c. Sugar
  • 1/2 c. Packed brown sugar
  • 1/2 tsp Cinnamon
  • 1 x Lemon rind, grated
  • 1/4 tsp Nutmeg
  • 4 x Large eggs (at room temperature)
  • 3 c. Sifted flour
  • 3 tsp Baking pwdr (** or possibly 1-1/2 teaspoon + 1 t water if altitude ) 5000 ft)
  • 1/2 tsp Salt
  • 1/2 c. Fresh orange juice (at room temperature)
  • 2 c. Finely grated carrots (at room temperature)
  • 1/2 c. Finely minced walnuts or possibly pecans
  • 1 tsp Vanilla
  • 4 ounce Cream cheese (at room temperature)
  • 1/2 c. Butter (at room temperature)
  • 2 1/2 c. Sifted confectioners sugar
  • 1/2 tsp Vanilla

Directions

  1. This is my favorite Carrot Cake recipe...it comes out very moist and the icing is delicious.
  2. In a large mixing bowl, cream together butter, sugar, and brown sugar till mix is light and fluffy. Add in the cinnamon, lemon rind, and nutmeg. Beat in the Large eggs, 1 at a time. Into a large bowl, sift together flour, baking pwdr, and salt. Add in the flour mix alternately with the orange juice, beginning and ending with the flour mix. Stir in the carrots nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan (or possibly 10" tube pan) and bake at 350 degreesF for 45-60 min or possibly till the cake tests done. Let the cake cold and ice with Cream Cheese Icing.
  3. Serves 14-16.
  4. Cream Cheese Icing: In a bowl, cream together the cream and butter. Slowly add in the confectioners sugar and vanilla and blend till the mix is smooth. Spread icing on a cooled cake.
  5. All Saints' Episcopal Church, River Ridge, Louisana
  6. /CAKES