Carrot Cake

Carrot Cake*
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup vegetable oil (can use applesauce instead)
1-1/2 cups grated carrots
1 tsp. grated lemon or orange rind
1/4 cup coarsely chopped walnuts
1/3 cup raisins
Cream Cheese Frosting ( Below)

Pre-heat oven to 325° F.
Sift or toss the flour, baking powder, baking soda, spices, and salt together.
Beat the two sugars, oil and eggs together, then stir them into the dry ingredients. Fold in the grated carrots, lemon or orange rind, nuts and raisins. Butter and flour an 8-in. square cake pan and pour the batter in.
Bake at 325° F. for 30 minutes (If doubling the recipe, bake 50 minutes). Let cool in the pan and frost with cream cheese frosting using half the amount called for in the recipe. Let cool in the pan or on a rack.
Makes one 8-inch square cake.

*NOTE: Can be doubled use a 9x13x2 inch pan or a bundt pan.

Cream Cheese Frosting:
4 Tbsp. unsalted butter (1/2 stick), at room temperature
1/2 pound cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract

Beat the butter and cream cheese together until fluffy. Gradually add the powdered sugar through a sifter or strainer and the vanilla, beating well. The frosting may be mixed in a food processor. Enough to fill and frost a 8-inch layer cake.