->Carrot 39 <-

1 C. butter (at room temperature)

1 1/2 C. sugar

1/2 C. packed brown sugar

1/2 tsp. cinnamon

1 lemon rind, grated

1/4 tsp. nutmeg

4 eggs (at room temperature)

3 C. sifted flour

3 tsp. baking powder (or 1 1/2 tsp. + 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 chopped walnuts or pecans

1 tsp. vanilla

In a large mixing bowl, cream together butter, sugar, and brown

sugar until mixture is light and fluffy. Add the cinnamon, lemon

rind, and nutmeg. Beat in the eggs, 1 at a time. Into a large

bowl, sift together flour, baking powder, and salt. Add the flour

mixture alternately with the orange juice, beginning and ending

with the flour mixture. Stir in the carrots nuts and vanilla. Pour

9"x

12" pan (or 10" tube pan)

350 degreesF for 45-60 minutes or until the cake tests

done. Let the cake cool and ice with Cream Cheese Icing. Serves

14-16. Cream Cheese Icing

4 oz. cream cheese (at room temperature)

1/2 C. butter (at room temperature)

2 1/2 C. sifted confectioners sugar

1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the

confectioners sugar and vanilla and blend until the mixture is

smooth. Spread icing on a cooled cake.