Carrot Walnut Cake

Lightly grease and flour a 10X4 inch tube pan.
3 cups unsifted all purpose flour
2 tsp baking powder
1 tsp soda
1 tsp. cinnamon
1/2 tsp. salt
1 lb carrots, peeled and grated, about 4 cups
1 cup butter or margarine
1 cup brown sugar, packed
1 cup granulated sugar
4 eggs
2 Tbsp. grated lemon peel
2 Tbsp. grated orange peel
2 Tbsp. lemon juice
2 Tbsp. orange juice
1 cup coarsely chopped walnuts
1 cup seedless raisins

Sift together dry ingredients, set aside. Cream butter and sugar until light and fluffy, bout 4 minutes. Add eggs, one at a time, and beat well after each.. In a measuring cup, combine lemon and orange peels and juices.

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.