Instructions: In a large mixing bowl, cream together butter, sugar, and brown sugar until mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg.

Beat in the eggs, 1 at a time. Into a large bowl, sift together 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 nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan

(or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until the cake tests done. Let the cake cool and ice with Cream Cheese Icing.

Serves 14-16.

Cream Cheese Icing

4 oz. cream cheese (at room temperature)

1/2 C. butter (at room temperature)

2 1/2 C. sifted confectioners sugar
1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the confectioners sugar and vanilla and blend until the mixture is smooth. Spread icing on a cooled cake.

CARROT CAKE

2 cups flour
4 eggs
2 cups sugar
3 cups carrots, shredded
2 teaspoons baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
1 cup nuts, chopped (optional)

1 teaspoon salt
8 ounces crushed pineapple, drained
1 cup salad oil
Icing:
1/2 cup butter softened
1 teaspoon vanilla
1 pound confectioners sugar
1 cup nuts, chopped
8 ounces cream cheese, softened

Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.

Icing:
Mix all ingredients together. Spread on top and sides of the cake.

Note: I keep this in the fridge because of the cream cheese icing.

Hope you enjoy the cake.

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