Carrot Nut Cake

• 1 cup soft butter or margarine
• 1-1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 Tbsp grated lemon rind
• 4 eggs
• 1 tsp vanilla
• 2 cups finely grated pared carrots
• 1/2 cup finely chopped walnuts
• 3 cups sifted flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice

In large bowl of electric mixer cream butter and sugars. Add cinnamon, nutmeg and lemon rind. Beat in eggs, one at a time. Stir in vanilla, carrots and walnuts. Stir together flour, baking powder and salt; add alternately with orange juice. Turn into a greased and floured 10-inch tube pan. Bake in 350 degree oven 60 minutes, or until cake tester comes out clean. Cool in pan 5 minutes; turn out of pan and cool completely on wire reack. Spoon Orange Glaze over top letting it run down sides of cake and decorate with freshly grated carrot.

Orange Glaze: In small bowl, beat 1-1/4 cups unsifted confectioners’ sugar with 1 Tbsp soft butter or margarine and 1/4 tsp vanilla. Beat in enough orange juice, 2-3 Tbsp, to make a slightly runny glaze.