1 c. butter
2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. grated orange rind
1 1/2 c. grated raw carrots
2/3 c. chopped walnuts
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
2/3 c. orange juice
4 egg whites, beaten stiff

In large bowl, cream butter and sugar. Add cinnamon, nutmeg, orange rind and carrots and walnuts. Sift flour baking powder, salt and cocoa together. Blend into carrot mix, alternately with orange juice. Fold in egg whites. Turn into a greased and floured 10-inch tube pan. Bake in a 350 degree oven until test knife comes out clean, about 60 to 70 minutes. Cool for 20 minutes. Drizzle with Carrot Cake Frosting.

CARROT CAKE FROSTING:

3 c. confectioners' sugar
1/3 c. butter
1/3 c. cooked, sieved carrots
1 tsp. orange rind
2 tbsp. orange juice

Blend sugar and butter. Add remaining ingredients and blend until creamy.