3 c. sugar
1 1/2 tbsp. flour
1/4 tsp. salt
Grated rind of 1/2 orange
2 1/2 tbsp. fresh lemon juice
1/4 c. fresh orange juice
1 egg, slightly beaten
1 tbsp. butter
1 c. whipping cream

Cook together all but butter and cream. Cook over hot water. Stir frequently. When thick, add butter. Cool. Whip cream until stiff. Fold cooled orange filling into cream. Spread on carrot cake. Better if made day before. Must be refrigerated. Can be frozen.