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My review
Citrus Carrot Cake
Carol
"I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one."
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Ingredients
servings 347 calsOriginal recipe yields 18 servings (9 x 13 inch cake)
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- US
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Directions
{{model.addEditText}} Print- Stir together the flours, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
- Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.
Nutrition Facts
Per Serving: 347 calories; 16 g fat; 48.9 g carbohydrates; 5.5 g protein; 68 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
4/28/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.
Most helpful critical review
6/14/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effe...
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6/14/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effe...
4/28/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.
7/3/2000
This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.
1/22/2007
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used gre...
6/27/2000
Maybe with a day or two, the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance.
3/9/2011
The taste of this cake is absolutely delicious! I have regular carrot cake, but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I w...
6/4/2001
It is great the next day. My husband loved it. We love citrus flavor in our foods.
10/24/2012
Found this cake a little dry! Not the really moist carrot cake I was looking for. Flavour was quite good.