"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Nut Cake Recipe

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This recipe for Carrot Nut Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Wednesday, November 28, 2007


1 c soft butter
1 1/2 c granulated sugar
1 t cinnamon
1/2 t nutmeg
1 T grated lemon rind
4 eggs
1 t vanilla
2 c finely grated pared carrots
1/2 c finely chopped walnuts
3 c sifted all purpose flour
3 t baking powder
1/2 t salt
1/2 c fresh orange juice

Orange Glaze
1 1/4 c unsifted confectioner's sugar
1 T soft butter
1/4 t vanilla
2-3 T fresh orange juice

In large bowl of elecgtric mixer cream butter and sugars. Add cinnamon, nutmeg and lemon rind. Beat in eggs, one at a time. Stir in vanilla, carrots and walnuts. Sift together, flour, baking powder and salt; add alternately with orange juice. Turn into a greased and floured 10 inch tube pan. Bake in 350 oven 60 minutes, until cake tester inserted in center comes out clean. Cool in pan 5 minutes, turn out of pan and cool completely on wire rack. Spoon organge glaze over top letting it run down sides of cake and decorate with freshly grated carrot. Makes 16 servings.

Organge Glaze
In small bowl, beat confectioner's sugar with butter and vanilla. Beat in enough orange juice to make a slightly runny glaze.




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