1 orange
2 c. enriched all-purpose 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 (3 medium carrots)
1/2 c. chopped nuts

Trim a thin slice from both ends of orange; cut in half lengthwise. With a shallow V shape, cut out white center. Core. Cut halves into wedges, removing any seeds. Cut into chunks and place in electric blender; puree. Reserve 1 tablespoon puree for use in frosting. Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add oil and orange puree, mixing well. Add eggs and mix thoroughly. Stir in carrots and nuts. Line two 9 inch cake pans with wax paper. Pour batter into pans and bake at 350 degrees for 1 hour or until cake tester inserted into cake comes out clean. Let cool in pan 10-15 minutes. Remove from pans and cool completely before frosting. Makes 2 layer cake.

ORANGE CARROT CAKE FROSTING:

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

Beat cream cheese and butter until blended. Add powdered sugar and puree; frost cake.