1 c. butter
1 1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. grated lemon rind
1 tsp. vanilla
4 eggs
2 c. finely grated raw carrots, peeled
1/2 c. finely chopped walnuts
3 tsp. baking powder
1 tsp. salt
2 1/2 c. unsifted flour
1/2 c. orange juice

In large bowl, cream butter until light. Gradually beat in sugars, mixing well. Add cinnamon, nutmeg, grated lemon rind and vanilla. Beat in eggs, one at a time. Stir in grated carrots and chopped nuts. Add baking powder, salt and flour alternately with orange, ending with flour. Pour batter into greased and floured 10" pan and bake in moderate oven until cake tester comes out clean. Allow to cool 10 minutes in pan or on rack.

GLAZE:

1/2 c. confectioners' sugar
1/4 tsp. vanilla
1 tbsp. orange juice, or more

Stir confectioners' sugar with vanilla and orange juice for a thin frosting. Drizzle over top of cooled cake for a glaze.