Mother Sylvie's Orange Carrot Cake

Here's another one of our family favorite recipes for orange carrot cake.



1 large orange
2 cups of unsifted flour
2 cups of sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
2 teaspoons of nutmeg
2 teaspoons of cinnamon
1 teaspoon salt
1 1/4 cups salad oil
4 eggs
2 cups of grated carrot
1/2 cup of pecans or walnuts

1/2 cup of raisins

Preheat oven 350°

Wash orange and cut into eight wedges with a sharp knife. Remove the white center and remove any seeds. Place the entire orange with it's skin into an electric blender and puree.

In a large mixing bowl add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir together and add oil, orange puree, and eggs. Mix thoroughly. Blend carrots and nuts until fine. Add blended carrots and nuts to the flour mixture.

If your family has nut allergies, you can replace the nuts with raisins.

Pour into greased floured Angel food baking pan or a bundt cake pan . Bake in oven for one hour or until the cake tester comes away clean. The cake will start to pull away from the side of the pan. Remove from the oven. Cool cake in the pan for 5-10 minutes and remove from pan.

Dust with confectioner's sugar or add cream cheese icing, if desired.

If not used on the same day refrigerate.