1 c. soft butter
2 c. sugar
1 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tbsp. grated orange rind
4 eggs
1 1/2 c. finely shredded carrots
2/3 c. chopped walnuts
3 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. orange juice

In a large mixing bowl, cream sugar and butter; add cinnamon, nutmeg and orange juice. Beat in eggs one at a time, add carrots and nuts.

Sift flour, baking powder and salt together; add to creamed mixture alternating with orange juice. (End with flour).

Turn into greased and floured 10 inch tube pan; bake at 350 degrees for 60 to 65 minutes.

Turn out of pan and cool completely on wire rack. Cover with orange glaze.

GLAZE:

1 1/2 c. sifted confectioners' sugar
1 tbsp. softened butter
1/2 tsp. grated orange rind
2 to 3 tbsp. orange juice

In a small bowl beat all glaze ingredients together; add enough orange juice to make a slightly runny topping.