1 orange
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 c. vegetable oil
4 eggs
2 c. grated carrots
1/2 c. chopped nuts (fine)

Remove core and seeds from orange. Cut in chunks and puree in blender. Reserve 1 tablespoon puree for frosting. Sift together dry ingredients; add oil and orange puree. Mix well, add eggs, mix. Stir in carrots and nuts. Put into two 9-inch paper lined pans and bake at 350 degrees for 35 to 40 minutes or until done. Let cool in pans 10 minutes. Remove from pans and cool completely before frosting.

ORANGE CARROT CAKE FROSTING:

1 (8 oz.) cream cheese, softened
2 1/2 tbsp. butter (butter), softened
1 lb. powdered sugar
1 tbsp. orange puree

Combine cream cheese, butter and puree. Beat at low speed until light. Gradually add sugar and mix until fluffy. If necessary, add milk for smooth consistency.