Orange Carrot Cake

1 C. soft margarine or butter
2 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbsp. grated orange rind
4 eggs
1-1/2 C. shredded carrots
1/2 C. orange juice
1/2 tsp. salt
3 tsp. baking powder
3 C. sifted all-purpose flour
2/3 C. chopped walnuts

In large bowl of electric mixer, 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 to creamed mixture with orange juice. Grease and flour 10-inch tube pan. Bake at 350 degrees for 60 minutes. Cool in pan 15 minutes; turn out of pan and cool on wire rack. Cover top with Orange Glaze and decorate with orange slices. Makes 10 to 12 servings.

Orange Glaze:
1-1/2 C. sifted confectioners sugar
1 Tbsp. soft butter or margarine
1/2 Tbsp. grated orange rind
2 to 3 Tbsp. orange juice
In small bowl, beat confectioners sugar with butter, orange rind and enough orange juice to make a slightly juicy glaze.

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