Citrus Carrot Cake - cooking recipe

Ingredients

CAKE
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
FROSTING
8 ounces cream cheese
1/2 cup butter
1 tablespoon vanilla extract
1 lb powdered sugar
1 orange, zest of
walnuts (optional)

Preparation

CAKE INSTRUCTIONS: 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.
Pour the batter into a greased and floured 9x13 inch pan.
Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
Transfer to a rack to cool.
FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
Add powdered sugar in thirds, beating.
Frost cake, top with nuts.