3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 lb. carrots
1 c. butter, softened
1 c. light brown sugar, packed
1 c. sugar
4 eggs
2 tbsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. grated orange peel
2 tbsp. orange juice
1 c. coarsely chopped walnuts
1 c. raisins

Lightly grease and flour 10x4 tube pan. Sift flour, baking powder, soda, cinnamon and salt. Grate carrots to measure 4 cups. Preheat oven to 350 degrees.

Beat butter and sugars until light, approximately 4 minutes. Add eggs one at a time, beat until smooth and light. Combine peels and juices. At low speed, beat in flour mixture alternately with lemon-orange mixture. Beat until smooth, about 1 minute. Using wooden spoon, stir in carrots, nuts and raisins, mixing well. Turn into tube pan and spread evenly. Bake 60 minutes. Cool in pan on wire rack for 20 minutes to cool slightly.

CREAM CHEESE GLAZE:

1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 1/2 c. confectioners' sugar
1/2 c. coarsely chopped walnuts

Combine cream cheese, juice and peel and sugar. Use medium speed until smooth. Set aside.

Gently loosen edge of cake with spatula. Turn out on rack. Spread glaze over top of warm cake, letting it run down sides. Carefully remove to platter. Sprinkle chopped walnuts around top edge of cake. Serves 12. Keeps well stored in a tightly covered cake tin.