CHERYL'S WEDDING CARROT CAKE OR MUFFINS

1 medium sized orange

8 - 10 medium size carrots
1 cup coarsely chopped walnuts
1 cup soft raisins
1 1/2 cup brown sugar
1 cup vegetable oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp each cinnamon, nutmeg, and salt
1/2 tsp allspice
1 tsp vanilla

Preheat oven to 350

Bake: 40 minutes for cake

20 minutes for muffins


Finely grate the peel from the orange. Scrub or peel carrots, then grate. Measure out 3 1/2 cups and toss with peel, walnuts and raisins. Set aside.

Measure sugar, oil eggs, and vanilla into a large bowl, beat until very well blended. Set aside.

Measure remaining dry ingredients in a very large bowl. Stir with a fork until all ingredients are well mixed. Make a well in the center and pour in egg mixture. Stir until most of the dry ingredients are wet, and then fold in carrot mixture.

Turn into greased 9 x 13 baking dish or greased muffin tins.


Orange Cream Cheese Icing

Finely grate peel from one orange and set aside
Combine 1/4 cup of orange juice
4 oz. cream cheese
1 tsp vanilla
Beat till creamy
Gradually beat in 3 to 3 ½ cups icing sugar

Until mixture reaches a spreading consistency. Beat in peel and spread on cake.