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    Carrot Nut Cake

    Source of Recipe


    List of Ingredients

    Carrot Nut Cake

    1 C. butter (at room temperature)
    1 1/2 C. sugar
    1/2 C. packed brown sugar
    1/2 tsp. cinnamon
    1 lemon rind, grated
    1/4 tsp. nutmeg
    4 eggs (at room temperature)
    3 C. sifted flour
    3 tsp. baking powder (** or 1 1/2 tsp. + 1 T water if altitude >
    5000 ft)
    1/2 tsp. salt
    1/2 C. fresh orange juice (at room temperature)
    2 C. finely grated carrots (at room temperature)
    1/2 C. finely chopped walnuts or pecans
    1 tsp. vanilla

    Cream Cheese Icing

    4 oz. cream cheese (at room temperature)
    1/2 C. butter (at room temperature)
    2 1/2 C. sifted confectioners sugar
    1/2 tsp. vanilla


    In a large mixing bowl, cream together butter, sugar, and brown sugar
    until mixture is light and fluffy. Add the cinnamon, lemon rind, and
    Beat in the eggs, 1 at a time. Into a large bowl, sift together
    baking powder, and salt. Add the flour mixture alternately with the
    juice, beginning and ending with the flour mixture. Stir in the
    nuts and vanilla. Pour the batter into a greased and floured 9"x12"
    (or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until
    the cake tests done. Let the cake cool and ice with Cream Cheese
    Serves 14-16.


    In a bowl, cream together the cream and butter. Slowly add the
    confectioners sugar and vanilla and blend until the mixture is
    smooth. Spread
    icing on a cooled cake.




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