3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground 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. orange juice
1 c. coarsely chopped walnuts
1 c. seedless raisins

Grease and flour 10 x 4 inch tube pan. Mix first 5 ingredients; set aside. Grate carrots, should measure about 4 cups. In large bowl, beat butter and sugars together until light and fluffy, about 4 minutes. Add eggs, one at a time, until smooth and light. In measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture, alternately with lemon-orange mixture. Beat until smooth. Stir in grated carrots, nuts, and raisins; mix well. Turn into prepared tube pan. Bake 60 minutes or until a cake tester inserted in center of the cake comes out clean. Ice with Cream Cheese Glaze.

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, lemon juice, lemon peel, and confectioners' sugar with electric mixer. Spread glaze on top of slightly cooled cake, letting it run down sides of cake. Sprinkle with chopped walnuts. Serves 12.