8 (12 oz.) Ball can or freeze jars
8 lids and rings
1 orange (peel and all), pureed in blender (cut off ends, quarter, remove seeds and white part)
2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups granulated sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups carrots, grated
1/2 cup walnuts or pecans, chopped

Wash the jars, lids and rings in hot soapy water (or use the sani-rinse cycle of your dishwasher).

Fill a large pot with water and bring to a boil. Sterilize the jars by boiling for 15 minutes. Keep the lids and rings in water until ready to use.

Remove the jars from the water and place them right side up on a clean towel to dry. While the jars cool, prepare the cake batter.

When jars have cooled, generously grease the inside of each jar with vegetable shortening (No Substitutes).

Preheat oven to 325°F. Place a baking sheet in the middle rack of the oven.

Sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.

Beat together the orange puree, sugar, oil and eggs; add the dry ingredients, mixing well. Add the carrots and nuts. Beat for 30 seconds.

Divide the batter evenly among the 8 jars, filling them about 1/2 full. Use a thin knife to release any air bubbles trapped in the batter.

Wipe off the jar rim with a vinegar dampened paper towel so that the jar edge will be grease free for a better seal.

Bake for 35-40 minutes, or until a wooden pick inserted into the cakes comes out clean.

When cakes test done, using heavy oven mitts, remove from the oven. Remove lids from hot water, place on jars and seal tightly with rings. Cool hot jars on a towel on the counter, free from drafts.

The next day, check the jars to make sure they have sealed.

Store the jars in a cool, dry place for up to six months. They may also be refrigerated until ready to use.

CREAM CHEESE FROSTING:

4 oz. cream cheese, room temperature
2 tbsp. butter, room temperature
tsp. grated orange peel
4 cups confectioners' sugar, sifted
1 tbsp. orange puree

Cream together the cream cheese and butter until light and fluffy. Mix in the powdered sugar and orange peel and orange puree until well combined. Spread onto cooled cake.