Citrus Carrot Cake recipe

9 servings

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

4 eggs

2 tablespoons orange zest

1 tablespoon lemon zest

2 tablespoons orange juice

3 tablespoons fresh lemon juice

4 cups grated carrots

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup coarsely chopped walnuts

1 cup raisins

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.