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Carrot Nut Cake with Cream Cheese Icing
Zutaten für 16 Portionen	Menge anpassen
die Zutaten:
1 Tasse	Butter (at room temperature)
1 1/2 Tasse	sugar
1/2 Tasse	brown sugar packed
1/2 Teelöffel	cinnamon
1	Lemon rind grated
1/4 Teelöffel	nutmeg
4	Eggs (at room temperature)
3 Tasse	sifted flour
3 Teelöffel	Baking powder (** or 1-1/2 tsp. + 1 t water if altitude > 5000 ft)
1/2 Teelöffel	salt
1/2 Tasse	Fresh orange juice (at room temperature)
2 Tasse	Finely grated carrots (at room temperature)
1/2 Tasse	Finely chopped walnuts or pecans
1 Teelöffel	vanilla
Cream Cheese Icing
4 x ca. 30 g	Cream cheese (at room temperature)
1/2 Tasse	Butter (at room temperature)
2 1/2 Tasse	Sifted confectioners sugar
1/2 Teelöffel	vanilla
die Zubereitung:
>Here are some carrot recipes i have gathered from the net lately. Enjoy! This is my favorite Carrot Cake recipe...it comes out very moist and the icing is delicious. In a large mixing bowl, cream together butter, sugar, and brown sugar until 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 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 nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan (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 Icing. Serves 14-16. Cream Cheese Icing: 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. Originally from: La Bonne Cuisine: Cooking New Orleans Style, The Women of All Saints' Episcopal Church, River Ridge, Louisana

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