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Print this Recipe    Carrot Orange

Fresh Orange and Carrot Cake

1 unpeeled orange
1 1/2 c. sugar (or Splenda)
1 c. vegetable oil
4 eggs
2 c. all purpose flour
1/2 c. chopped walnuts
2 tsp. soda
2 tsp. ground cinnamon
2 tsp. nutmeg
1/4 tsp. salt
2 c. shredded carrots
1/2 c. raisins

Trim a thin slice from each end of the orange. Cut the fruit in
half, lengthwise, and remove the white center core. Cut the halves
into small chunks. In a blender puree the orange chunks to yield
2/3 cups. In a large bowl combine the sugar and oil. Beat in the
eggs one at a time. Sift together the dry ingredients and gradually
add them to the egg mixture. Stir in the orange puree, carrots,
walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch
baking pan. Bake at 350 degrees for 45 to 50 minutes or until a
toothpick inserted comes out clear. Cool on a wire rack. Frost
with Fresh Orange Cheese Spread or serve with orange ice cream.

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