Carrot Cake
On January 26, 2006 in Unsorted
1 cup butter, softened
1-1/4 cup white sugar
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs
1 teaspoon vanilla
2 cups (4 large) carrots, grated
1/2 cup walnuts, chopped
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
- Preheat the oven to 350 degrees.
- In a large bowl cream together butter, white and brown sugar.
- Add cinnamon and nutmeg, then mix in eggs one at a time.
- Stir in vanilla, carrots and walnuts.
- In a separate bowl combine flour, baking powder and salt.
- Mix dry ingredients into wet, gradually adding the orange juice while doing so.
- Pour batter into a greased and floured 10" tube pan and bake for an hour or until it can be poked with a toothpick and pulled out clean.
- Remove from the oven and cool in the pan for 5 minutes, knife around the edges and cool completely on a wire rack.
- Mix cream cheese and butter then add sugar gradually until it forms a paste.
- Ice the top of the cake before serving.
Makes 16 servings