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| 1 | Whole orange; seeded and wedged |
| 2 Tasse | flour |
| 2 Tasse | sugar |
| 2 Teelöffel | baking powder |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | cinnamon |
| 2 Teelöffel | nutmeg |
| 1 Teelöffel | salt |
| 1 1/4 Tasse | salad oil |
| 4 | eggs |
| 2 | Carrots grated |
| 1/2 Tasse | Chopped walnuts frosting |
| 240 Gramm | Cream cheese; Philadelphia style |
| 1/4 Tasse | butter melted, cooled |
| 450 Gramm | sugar powdered |
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Preheat oven to 180 degrees C (350 F). 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.
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