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Ингредиенты
- 3 c. Unsifted all-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Grnd cinnamon
- 1/2 tsp Salt
- 1 lb Carrots
- 1 c. Butter or possibly margarine softened
- 1 c. Light brown sugar, packed
- 1 c. Granulated sugar
- 4 x Large eggs
- 2 Tbsp. Grated lemon peel
- 2 Tbsp. Grated orange peel
- 2 Tbsp. Lemon juice
- 2 Tbsp. Orange juice
- 1 c. Minced walnuts
- 1 c. Seedless raisins
- 8 ounce Cream cheese, softened
- 1 Tbsp. Lemon juice
- 1 tsp Grated lemon peel
- 1 1/2 c. Confectioners sugar
- 1/2 c. Coarsely minced walnuts
Инструкции
- This is billed as the richest carrot cake receipe ever.
- 1. Lightly grease and flour a 10-by-4-inch tube pan. Sift flour with baking pwdr, sodat, cinnamon and salt; set asode. Wash and pare carrots; grate on medium grater or possibly use coarse blade of food processor. Should measure 4 c.. Preheat oven to 350F.
- 2. In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, till light and fluffy-about 4 min. Add in Large eggs, one at a time; beat well after each addition till smooth and light.
- 3. In measuring c., combine lemon and orange peels and juices. At low speed, beat in flour mix (in fourths), alternately with lemon-orange mix (in thirds), beginning and ending with flour mix. Beat just till smooth-about 1 minute.
- 4. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
- Turn into the prepared tube pan; spread proportionately. Bake 60 min, or possibly till a cake tester inserted in center of the cake comes out clean. Cold in pan on wire rack 20 min, to cold slightly.
- 5. Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar. With portable electric mixer at high speed, beat mix till smooth. Set aside. Gently loosen edge of cake with spatula.
- 6. Turn out of pan onto rack. Spread glase over top of the hot cake, letting it run down side of cake. Carefully remove cake to cake platter.
- Sprinkle minced walnuts around top edge of cake.
- Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 670 | |
| Calories from Fat 246 | 37% |
| Total Fat 28.2g | 35% |
| Saturated Fat 14.35g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 635mg | 26% |
| Potassium 365mg | 10% |
| Total Carbs 100.53g | 27% |
| Dietary Fiber 3.1g | 10% |
| Sugars 70.55g | 47% |
| Protein 8.41g | 13% |
