Orange Carrot Cake

Orange Carrot Cake
 
 1 Whole orange, seeded
 2 cups of flour
 2 cups of sugar
 2 teaspoons of baking powder
 2 teaspoons of baking soda
 2 teaspoons of cinnamon
 2 teaspoons of nutmeg
 1 teaspoon of salt
 1 1/4 cups of salad oil
 4 Eggs
 2 Carrots, grated
 1/2 cup of chopped walnuts
 Frosting
 240 grams of cream cheese; Philadelphia
 1/4 cup of butter; melted and cooled
 450 grams of powdered sugar

Instructions:

Preheat oven to 180ºC (350ºF.). Grease and flour 2 20-cm. 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 well-blended. 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