3½ cups (500 gm) all purpose white flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1/2 tsp (3 ml) nutmeg
2 cups (240 gm) shredded raw carrots
1/2 cup (125 gm) butter
3/4 cup (120 gm) brown sugar
3 eggs 3/4 cup (180 ml) orange juice
1 tbsp (15 ml) grated orange rind
1/2 tsp (3 ml) salt
1 cup (100 gm) chopped walnuts
Heat oven to 350°F or 180°C.
Grease and flour a bundt pan. Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg and set aside.
Cream the butter and sugar together in mixer bowl and then add the eggs gradually and beat at high speed for 3 minutes.
Add flour mixture, alternating with the juice, beating constantly. Stir in the rind, carrots and walnuts.
Spoon into the baking pan and cook for 45 minutes until a toothpick inserted in the middle comes out clean.
Allow to cool for ten minutes before removing from the pan.