| Carrot Nut Cake
1 cup of soft butter or margarine
1 1/4 cup of granulated sugar
1/2 cup of brown sugar, packed
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of grated lemon rind
4 eggs
1 teaspoon of vanilla
2 cups of pared carrots, finely grated
1/2 cup of walnuts, finely chopped
3 cups of all-purpose flour, sifted
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of fresh orange juice |
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In a large bowl or electric mixer, cream butter and sugars. Add cinnamon, nutmeg and lemon rind. Beat in eggs, one at a time. Stir in vanilla, carrots, and walnuts. Sift together flour, baking powder and salt; add alternately with orange juice. Turn into a greased and floured 10 inch tube pan. Bake in 350ºF. oven 60 minutes, until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out of pan and cool completely on wire rack. Makes 16 servings. Freezes well. Back to carrot cake recipes Cookbooks |
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