Recipe - Orange Carrot Cake

1 Whole orange; seeded and
wedged
2 cup Flour
2 cup Sugar
2 teaspoon Baking powder
2 teaspoon Baking soda
2 teaspoon Cinnamon
2 teaspoon Nutmeg
1 teaspoon Salt
1 One fourth cup Salad oil
4 Eggs
2 Carrots; grated
One half cup Chopped walnuts
frosting
240 g Cream cheese; Philadelphia
style
One fourth cup Butter; melted and cooled
450 g Powdered sugar

Preheat oven to 180 degrees C (350 F). Grease and flour 2 20cm. round
baking pans.

Puree entire orange, rind and all, and set aside, reserving 1 tablespoon.

Sift all dry ingredients together. Add oil and orange puree to dry
ingredients, and mix until the batter is wellblended. Add eggs to mixture
and combine. Stir in carrots and walnuts.

Pour into prepared pans and bake for approximately 1 hour. Let cakes cool
in pans for 10 minutes, then remove from pans and allow to cool completely.

For the frosting, mix cream cheese nd butter with an electric mixer. Slowly
mix in sugar. Beat until creamy and soft. Add reserved orange puree. Mix to
combine. Spread between layers and on top of cake.

Recipe by: Noga Tarnopolsky

Posted to FOODWINE Digest by Mirjam Dorn dorn@AVODA.JCT.AC.IL on Feb 20,
1998