1 c. butter
2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. mace or nutmeg
1/2 to 1 tsp. grated orange rind
4 eggs
1 1/2 c. finely grated or shredded fresh carrots
2/3 c. finely chopped walnuts
2 1/2 c. sifted all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. warm water

Cream butter and then cream in the sugar until very light and fluffy. Add spices and grated orange rind and beat. Add eggs, one at a time, and beat well. Stir in carrots and nuts. Sift the dry ingredients and add with the water.

Do not beat when adding the flour, but rather fold in just until it is moistened well. Turn into a greased and floured pan 11 x 15 x 2 inches or into three 8 or 9 inch pans.

Bake in preheated 350 degree oven for about 25 minutes for layers or 35 to 40 for a sheet cake; the cake is done if it springs back when pressed lightly in center. Cool for a few minutes, then loosen from the sides of the pan, turn out onto a cake rack to cool.