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CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
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Lightly grease and flour a 10-by-4-inch tube pan.
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Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
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Should measure 4 cups.
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Preheat oven to 350F.
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In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
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Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
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At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
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Turn into the prepared tube pan; spread evenly.
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Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
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Cool in pan on wire rack 20 minutes, to cool slightly.
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Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
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With portable electri c mixer at high speed, beat mixture until smooth.
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Set aside. Gently loosen edge of cake with spatula.
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Turn out of pan onto rack.
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Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
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Sprinkle chopped walnuts around top edge of cake. Serves 12.
