CITRUS CARROT CAKE

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Citrus Carrot Cake image

Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!

Provided by spatchcock

Categories     Dessert

Time 1h55m

Yield 1 9x13 cake

Number Of Ingredients 22

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons fresh lemon juice
4 cups grated carrots
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup raisins
8 ounces cream cheese
1/2 cup butter
1 tablespoon vanilla extract
1 lb powdered sugar
1 orange, zest of
walnuts (optional)

Steps:

  • CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
  • In a large bowl, cream the butter or margarine with the sugars.
  • Beat in the eggs, and then the citrus peels and juices.
  • Stir in the carrots.
  • Beat the flour mixture into the carrot mixture.
  • Stir in the walnuts and raisins.
  • Pour the batter into a greased and floured 9x13 inch pan.
  • Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
  • Transfer to a rack to cool.
  • FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
  • Add powdered sugar in thirds, beating.
  • Frost cake, top with nuts.

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