Instructions: This is my favorite Carrot Cake recipe...it comes out very moist and the icing is delicious.

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: 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.

All Saints Episcopal Church, River Ridge, Louisana

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