1 c. butter, softened
1 1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tbsp. grated lemon peel
4 eggs
1 tsp. vanilla extract
2 c. finely grated pared carrots
1/2 c. finely chopped walnuts
2 2/3 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh orange juice
Orange Glaze (recipe follows)

In large bowl of mixer beat butter and sugars until light and fluffy. Add cinnamon, nutmeg and lemon peel. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla, carrots, and walnuts. Mix together flour, baking powder and salt; stir into cake batter alternately with orange juice. Turn into greased and floured 10 inch tube pan. Bake in 350 degrees oven 60 minutes or until pick inserted in center comes out clean. Cool in pan 5 minutes, turn our of pan and cool completely on wire rack. Spoon Orange Glaze over top, letting it run down sides of cake, and decorate with freshly grated carrot, if desired. Makes 16 servings.

ORANGE GLAZE:

1 1/4 c. confectioners' sugar
1 tbsp. butter, softened
1/4 tsp. vanilla extract
2 to 3 tbsp. fresh orange juice

In small bowl, beat confectioners' sugar with butter and vanilla. Beat in enough juice to make a slightly runny glaze.