2½ C cake flour
1 C light brown sugar
1 C granulated sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
1 TSP cinnamon
4 eggs
2 TBS lemon peel (grated)
2 TBS orange peel (grated)
3 C carrots (grated)
2 TBS lemon juice
1 C butter or margarine
2 TBS orange juice
1 C nuts (chopped)
1 C raisins (optional)
Icing:
8 OZ cream cheese
1 LB box confectioners XXX powdered sugar
½ C butter
1 TSP vanilla
Temperature: 350
Cream butter and sugars for 4 minutes. Add eggs one at a time. Mix all dry ingredients. Add in 3 parts alternately with juices. Beat on low only till smooth. Stir in carrots, nuts, peels and raisins with a spoon. Grease and flour a 10” tube pan. Pour batter. Bake for 60 minutes. Cool in the pan. Frost with cream cheese icing.