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The Richest Carrot Cake Ever

kept bylmoore1
recipe byabout

Cake Ingredients:
3 cups unsifted all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 lb. carrots
1 cup butter or reg. margarine, softened
1 cup light brown sugar, packed
1 cup granulated sugar
4 eggs.
2 T. grated lemon peel
2 T. grated orange peel
2 T. lemon juice
2 T. orange juice
1 cup coarsely chopped walnuts
1 cup seedless raisins

Cream Cheese Glaze Ingredients:
1 pkg (8 oz.) cream cheese, softened
1 T. lemon juice
1 t. grated lemon peel
1 1/2 cups confectioners' sugar
1/2 cup coarsely chopped walnuts

1. Lightly grease and flour 10 x 4 inch tube pan. Sift flour with baking powder, soda, cinnamon and salt, set aside. Wash and pare carrots; grate on medium grater, or use coarse blade of food processor. Should measure 4 cups. Preheat oven to 350 degrees.

2. In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy--about 4 minutes. Add eggs, one at a time beat well after each addition until smooth and light.

3. 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 1 minute.

4. With wooden spoon, stir in grated carrots, nuts and raisins, mix well. Turn into the prepared tube pan; spread evenly. Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.

5. Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar. With portable electric mixer at medium speed, beat mixture until smooth. Set aside. Gently loosen edge of cake with a spatula.

6. Turn out the pan onto rack. Spread glaze over top of warm cake, letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped walnuts around top edge of cake. Serves 12.

P.S. What I do is put it into the freezer and then cut it because the nuts and raisins will then cut evenly and you can serve a lot more people, if you cut it the raisins and nuts do not cut evenly.



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