3/4 lb. (about 6 med.) carrots, cut into pieces to fit horizontally in feed tube
1 (3 x 3/4 inch) piece lemon peel, yellow part only
2 c. sugar
1 c. d(2 sticks) unsalted butter, cut into 1-inch pieces
4 lg. eggs
2 tsp. vanilla extract
2/3 c. walnut meats
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. mace

Adjust oven rack to center position and preheat oven to 350 degrees. Butter and flour a 9-inch bundt pan. Knock out excess flour.

Shred carrots in food processor using shredding disc and placing carrot pieces horizontally in feed tube. Remove and set aside.

With metal blade in place, process lemon peel with sugar until peel is finely chopped. Add butter, eggs and vanilla. Process until smooth. Add walnuts and pulse on and off. Stir together flour, baking powder, baking soda, salt, cinnamon and mace. Add to work bowl and pulse on and off only until flour just disappears. Scrape down sides of bowl as necessary. Add shredded carrots, 1/3 at a time, pulsing on and off after each addition until shreds disappear.

Pour batter into bundt pan and spread evenly with a spatula. Run spatula around center of batter, holding spatula perpendicular to bottom pan. Bang pan on countertop to release trapped air bubbles.

Bake on center rack in preheated oven for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool thoroughly on a wire rack. To remove cake from pan, loosen from side of pan with a knife, then invert onto a serving plate. Makes 1 bundt cake or 26 to 28 cupcakes.

ICING FOR CARROT CAKE:

1/2 c. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 c. chopped nuts