Carrot Cake

★★★★★

Desert

Difficulty: Easy Servings: 20 Source:

Ingredients

Cake


2 Cups Flour

1 C Brown Sugar

1 C Sugar

2 tsp Baking Powder

2 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Salt

1 lb Carrots, Grated (About 3-4 Cups)

1 1/4 C Vegetable oil

4 Eggs

2 1/2 tsp Vanilla Extract

2 Tbs Lemon Juice

2 Tbs Orange Juice

1 C Coarse Chopped Walnuts

1 C Raisins


Cream Cheese Icing


8 oz Cream Cheese, Softened

1/2 C Butter, Softened

4 C Powdered Sugar

1 tsp Vanilla Extract

Directions

For Cake
Preheat oven to 350 Degrees
Grease and flour 10" Tube Pan (Can use a 9 x 13 pan)

1. In a bowl, combine dry ingredients well.
2. In a separate bowl, beat sugars, oil, eggs, Vanilla, Lemon Juice, Orange Juice.
3. Slowly mix in dry ingredients. Stir in carrots. Stir in walnuts and Raisins.
4. Pour into greased and floured pan.

Bake for 45-60 minutes until done.
Cool 20 minutes then invert.
Frost with Cream Cheese Frosting.

For Frosting
In a bowl, combine butter, cream cheese, powdered sugar and vanilla. Beat until creamy.

Notes

From my grandmother Mary.