This is one of my favorite carrot cakes. It has a lot of ingredients, but well worth the time and effort to make.The original recipe was good, but it was missing something. I added the Grande Marnier and coconut in the cake which gave it a richer flavor and added the Ameretto to the frosting. That was just what it needed.
Lightly grease and flour a 10-by-4 inch tube pan. Sift flour with baking powder,soda,cinnamon and salt; set aside. Wash and pare carrots; grate on medium grater or use coarse blade of food processor. Should measure 4 cups. Preheat oven to 350F.
In large bowl of mixer, at highest speed, beat butter and brown sugar and granulated sugars,scrapping side of bowl with rubber scrapper, occasionally till light and fluffy-about 4 minutes. Add eggs,one at a time; beat well after each one until smooth and light.
In measuring cup, combine lemon and orange peels and juices along with extracts and liquor. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds),beginning and ending with flour mixture. Beat just until smooth-about 3-5 minutes.
With a wooden spoon, stir in grated carrots,nuts, coconut and raisins; mix well. Turn into the prepared tube pan;spread evenly. Bake about 90 minutes, or until a cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.
Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel, ameretto and confectioner's sugar. With portable electric mixer at medium speed, beat mixture till smooth. Set aside. Gently loosen edge of cake with a spatula.
Turn out of pan onto rack. Spread glaze over top of the warm cake, letting it run down the sides of the cake. Carefully remove cake to cake platter. Sprinkle chopped walnuts around top edge of cake.
Serves 12. ( Store in tightly covered cake dish or cover and refrigerate ).