Carrot Nut Cake And Cream Cheese Icing
Ingredients
7 ounces butter (at room temperature)
10 ounces sugar
3 ounces packed brown sugar
1/2 tsp. cinnamon
1 lemon rind finely grated
1/4 tsp. nutmeg
4 eggs (at room temperature)
12 ounces sifted flour
3 tsp. baking powder
1/2 tsp. salt
1 C. fresh orange juice (at room temperature)
2 finely grated carrots
2 ounces finely chopped pecans
1 tsp. vanilla
3 ounces cream cheese
3 ounces butter
9 ounces sifted confectioner’s sugar
1/2 tsp. vanilla
Cooking Instructions
In a large bowl of an electric mixer, cream together the butter, sugar, and brown sugar for 10 minutes or until the mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time. Into a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture alternately with the orange juice, beginning and ending with the flour mixture. Stir in the carrots, pecans, and vanilla. Pour batter into a greased and floured 10 inch tube pan and bake at 350 for 60-65 minutes, or until the cake tests done. Let the cake cool and ice it with Cream Cheese Icing. In a bowl (electric mixer is best), cream together the cream cheese and butter. Slowly add the confectioners’ sugar and vanilla and blend until the mixture is smooth. Spread icing on a cooled cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)