Carrot walnut cake

MM: Carrot Walnut Cake
 ---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Carrot Walnut Cake
  Categories: Cakes
       Yield: 12 servings
  
       3 c  Unsifted all-purpose flour
       2 ts Baking powder
       1 ts Baking soda
       1 ts Ground cinnamon
     1/2 ts Salt
       1 lb Carrots
       1 c  Butter or margarine
            -softened
       1 c  Light brown sugar, packed
       1 c  Granulated sugar
       4    Eggs
       2 tb Grated lemon peel
       2 tb Grated orange peel
       2 tb Lemon juice
       2 tb Orange juice
       1 c  Chopped walnuts
       1 c  Seedless raisins
 
 --------------------CREAM CHEESE GLAZE--------------------
       8 oz Cream cheese, softened
       1 tb Lemon juice
       1 ts Grated lemon peel
   1 1/2 c  Confectioners sugar
     1/2 c  Coarsely chopped walnuts
  
   This is billed as the richest carrot cake receipe ever.
   
   1. Lightly grease and flour a 10-by-4-inch tube pan.
   Sift flour with baking powder, sodat, cinnamon and
   salt; set asode. Wash and pare carrots; grate on
   medium grater or use coarse blade of food processor.
   Should measure 4 cups. Preheat oven to 350F.
   
   2. In large bowl of mixer, at high speed, beat butter
   and brown and granulated sugars, occasionally scraping
   side of bowl with rubber scraper, until light and
   fluffy-about 4 minutes. Add eggs, one at a time; beat
   well after each addition until smooth and light.
   
   3. In measuring cup, combine lemon and orange peels
   and juices.  At low speed, beat in flour mixture (in
   fourths), alternately with lemon-orange mixture (in
   thirds), beginning and ending with flour mixture. Beat
   just until smooth-about 1 minute.
   
   4. With wooden spoon, stir in grated carrot, nuts and
   raisins; mix well. Turn into the prepared tube pan;
   spread evenly. Bake 60 minutes, or until a cake tester
   inserted in center of the cake comes out clean. Cool
   in pan on wire rack 20 minutes, to cool slightly.
   
   5. Meanwhile, make cream-cheese glaze: In medium bowl,
   combine cream cheese, lemon juice, lemon peel and
   confectioners' sugar. With portable electric mixer at
   high speed, beat mixture until smooth. Set aside.
   Gently loosen edge of cake with spatula.
   
   6. Turn out of pan onto rack.  Spread glase over top
   of the warm cake, letting it run down side of cake.
   Carefully remove cake to cake platter. Sprinkle
   chopped walnuts around top edge of cake. Serves 12.
  
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