Carrot Walnut Cake
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 a wooden spoon, stir in grated carrots, nuts, and raisins; mix well. Turn into the prepared tube pan; spread evenly.
Bake 60 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool in pan on wire rack 20 minutes. Turn out of pan onto a rack. Spread cream cheese frosting-glaze over the warm cake, letting it run down the sides. Sprinkle chopped walnuts around the top edge of the cake.
Serves 12. Keeps well stored in a tightly covered cake tin.
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