Total Calories: 1,180
In large bowl, cream butter and sugar. Add cinnamon, nutmeg, and orange rind. Beat in eggs, one at a time. Add carrots and nuts. Sift together flour, baking powder, and salt; add alternately with orange juice. Turn into a greased and floured 10-inch tube pan. Bake at 350° for 60–65 minutes, until tester comes out clean. Cool in pan 15 minutes. Turn out and cool completely on wire rack.
In small bowl, mix above ingredients and add enough juice to make a slightly runny Glaze. Pour over cake.
This Orange Carrot Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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