1 c. (250 ml.) soft butter
2 c. (500 ml.) granulated sugar
4 eggs
1.5 c. (375 ml.) finely shredded carrots
1/2 c. (125 ml.) finely chopped nuts (optional for those who have allergies)
1 tbs. (15 ml.) grated orange rind
3 c. (750 ml.) all purpose flour
1 tbsp (15 ml.) baking powder
1/3 c. (75 ml.) freshly squeezed orange juice
Cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Stir in carrots, nuts and orange rind. Combine flour, baking powder and saltl add to creamed mixture alternately with orange juice.
Spoon batter into greased and floured 10″ (4L.) tube pan. Bake in 350 *F (180*C) oven for about 1 hr. or until a toothpick inserted comes out clean, Let cool in pan for 15 min., then turn onto wire rack. When cool, drizzle with Orange Glaze or dust with icing sugar.
Orange Glaze
1 c. (250 ml.) sifted icing sugar (confectioner’s sugar)
1 tbsp. (15 ml.) soft butter
1 tsp. (5 ml.) grated orange rind
1 tbsp (15 ml.) [approx.] fresh squeezed orange juice.
Blend together ingredients to make a slightly runny glaze, adding up to 1 tbsp. (15 ml) more orange juice, if necessary.