Cake:
- 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
- 8 OZ butter or margarine
- 2 TBS orange juice
- 1 C nuts (chopped)
- 1 C raisins (optional)
Icing:
- 8 OZ cream cheese
- 1 LB confectioners XXX powdered sugar
- ½ C butter
- 1 TSP vanilla
Oven: 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.
- Turn out and frost with cream cheese icing.