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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 4 |
| orange zest: 2 Tbl |
| lemon zest: 1 Tbl |
| orange juice: 2 Tbl |
| lemon juice: 3 Tbl (fresh) |
| carrots (grated): 4 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1 1/2 cups |
| baking powder: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| walnuts (chopped): 1 cup |
| seedless raisins (packed): 1 cup |
Citrus Carrot Cake
Credit: AllRecipes
User rating:
"I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Stir together the flours, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
- Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.