3 1/2 c. sifted unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. (1 stick) butter, softened
3/4 c. firmly packed dark brown sugar
3 eggs
3/4 c. orange juice
1 tbsp. grated orange rind
2 c. finely shredded carrots
1 c. chopped walnuts (1/2 lb.)
Cream cheese frosting (recipe follows)

1. Grease a 10-inch bundt or tube pan; dust lightly with flour; tape out excess. Preheat oven to moderate (350 degrees).

2. Sift flour, powder, soda, salt, cinnamon and nutmeg onto wax paper.

3. Beat butter, sugar and egg in a large bowl at high speed 3 minutes.

4. Add flour mixture alternately with juice, starting and ending with flour. Stir in rind, carrots and walnuts. Spoon batter into prepared pan.

5. Bake in a moderate oven (350 degrees) for 45 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 10 minutes; turn out; cool completely.

6. Spread with frosting. Garnish with shredded raw carrot, and quartered orange slices.

CREAM CHEESE FROSTING:

Beat 2 packages (8 ounces each) cream cheese, softened, 1/2 cup confectioner's sugar, and 1 teaspoon vanilla in a small bowl until light and fluffy. Makes one 10-inch bundt or tube cake.