Carrot Nut Cake

1 c. soft butter or margarine
1 1/4 c. granulated sugar
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. grated lemon rind
4 eggs
1 tsp. vanilla
2 c. pared carrots, finely grated
1/2 c. walnuts, finely chopped
3 c. all-purpose flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh orange juice

In a large bowl or electric mixer, cream butter and sugars. Add cinnamon, nutmeg and lemon rind. Beat in eggs, one at a time. Stir in vanilla, carrots, and walnuts. Sift together flour, baking powder and salt; add alternately with orange juice. Turn into a greased and floured 10 inch tube pan. Bake in 350 degree oven 60 minutes, until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out of pan and cool completely on wire rack. Makes 16 servings. Freezes well.

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