Ingredients:

2/3	Lb	Carrots, chopped
1	Cup	Water
¾	Lb	Butter, Softened
1-1/2	Cup	Sugar
½	Cup	Light Brown Sugar, Firmly Packed
4		Eggs
1-1/2	Tsp	Baking Powder
1-1/4	Tsp	Baking Soda
½	Tsp	Salt
1-1/2	Tsp	Ground Cinnamon
1=1/2	Cup	Buttermilk
1	Tsp	Vanilla
1-1/2	Cup	Pecans, Finely Chopped
Citrus Cream Frosting:
8	Oz	Cream Cheese, Softened
½	Cup	Butter, Softened
1	Tbl	Orange Rind
1	Tbl	Orange Juice
1-1/2	Tsp	Vanilla
1	Lb	Confectioners Sugar

Directions:

Preheat oven to 350ºF. Grease and lightly flour a 13x9” baking pan.

Bring carrot and q cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain. Process carrot mixture in a blender or food processor until smooth, stopping to scrap down sides. Measure 1 cup puree, and set aside.

In a large bowl beat butter, sugar and brown sugar at medium speed until well blended. Add eggs, one at a time, beating after each addition.

In a medium bowl combine flour, baking powder, salt and cinnamon.

In a small bowl combine carrot puree, buttermilk and vanilla.

Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. Spoon batter into prepared pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Citrus Cream Frosting: In a medium bowl with an electric mixer, beat cream cheese, butter, orange rind and juice and vanilla. Until blended; gradually add confectioners sugar, beating until smooth.

Spread on cooled cake. Let set before serving.

**Note Batter may be divided evenly into three greased ad lightly floured 9” round cake pans. Bake at 350ºF for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes, remove from pans and cool on wire rack. Spread Citrus Cream Frosting between layers and on top and sides of cake.

 

Yields

12 servings