1 orange
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 c. vegetable oil
4 eggs
2 c. grated carrots (approximately 3 medium carrots)
1/2 c. chopped nuts
Orange Carrot Cake Frosting

Trim a thin slice from both ends of orange; cut in half lengthwise. With a shallow v-shaped cut, remove white center core. Cut halves into wedges, removing any seeds. Cut into chunks; place in blender and puree. Reserve one tablespoon puree for frosting. Sift together dry ingredients. Add oil, then orange puree, mixing well. Add eggs and combine thoroughly. Stir in carrots and nuts. Line two (9 inch) round cake pans with waxed paper. Pour batter into pans and bake at 350 degrees for one hour or until cake tester inserted into cake comes out clean. Let cool in pans 10 to 15 minutes. Remove from pans and cool completely before frosting.

CAKE FROSTING:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 lb. powdered sugar
1 tbsp. orange puree

Beat cream cheese and butter until just blended. Add powdered sugar and orange puree.