*  Exported from  MasterCook  *

                  Carrot Nut Cake And Cream Cheese Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      g             butter (at room temperature)
 300      g             sugar
 100      g             packed brown sugar
     1/2  tsp           cinnamon
   1                    lemon rind -- finely grated
     1/4  tsp           nutmeg
   4                    eggs (at room temperature)
 375      g             sifted flour
   3      tsp           baking powder (I use 1 1/2 tsp + 1 Tbls wa
     1/2  tsp           salt
 110      ml            fresh orange juice (at room temperature)
   2      cips          finely grated carrots (at room temperature
  60      g             finely chopped pecans
   1      tsp           vanilla
 100      g             cream cheese
 100      g             butter
 275      g             sifted confectioner's sugar
     1/2  tsp           vanilla

1.  In a large bowl of an electric mixer, cream together the butter, sugar, 
and brown suagr for 10 minutes or until the mixture is light and fluffy.

2.  Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time.

3.  Into a large bowl, sift together the flour, baking powder, and salt. 
Add the flour mixture alternately with the orange juice
, beginning and ending with the flour mixture. Stir in the carrots, pecans, and vanilla.

4.  Pour batter into a greased and floured 25 cm tube pan and bake 
at 180 øC for 60-65 minutes, or until the cake tests done.

5.  Let the cake cool and ice it with Cream Cheese Icing.

1.  In a bowl (electric mixer is best), cream together the cream cheese and butter.

2.  Slowly add the confectioners' sugar and vanilla and blend until the mixture is smooth.

3.  Spread icing on a cooled cake.



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