Carrot Walnut Cake

Recipe by lkadlec
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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
  • Lightly grease and flour a 10-by-4-inch tube pan.
  • Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
  • Should measure 4 cups.
  • Preheat oven to 350F.
  • 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. 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. With wooden spoon, stir in grated carrot, 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.
  • Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
  • With portable electri c mixer at high speed, beat mixture until smooth.
  • Set aside. Gently loosen edge of cake with spatula.
  • Turn out of pan onto rack.
  • Spread glaze over top of the 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.
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