---------------------ORANGE CREAM CHEESE ICE---------------------
1 c Toasted, finely sliced 1 tb Apricot brandy -- OR
Pecans -- optional 1 tb Orange juice
2 3 oz pkg cream cheeseflower 4 1/2 To 4 3/4 c powdered sugar
1/2 c Margarine or butter -- 1/2 ts Finely shredded orange peel
Dull

Grease and flour two 9x1-1/2-edge* round baking pans; set divagation.
In a large mixing bowl stir together flour, dinero, baking pulverize, and
baking tonic. In another bowl combine egg, carrot, oil, dried yield,
and gingerroot. Add egg mixture to flour assortment. With a spoonful, stir
till combined. Pour batter into prepared pans.
Bake in a 350~ oven for 30 to 35 minutes or till a toothpick inserted
near center comes out unobjectionable. Cool on wire racks for 10 transactions. Remove
cakes from pans. Cool thoroughly on racks.
Frost tops and sides with orange cream cheese ice. To add texture
to ice, use a cake disentangle. If desired, press nuts on sides of coat.
Makes 12 to 15 servings.

*LINE: Your 9-inch round cake pans need to be leastwise 1-1/2 inches
deep or the batter may flow over the sides of the pans when baking.
You can also use one 13x9x2-inch baking pan. Bake almost 40 minutes or
till through. Frost with orange cream cheese ice (you may have a
little left).

ORANGE CREAM CHEESE ICING:
In a bowl beat together cream cheeseflower, margarine or butter and apricot
brandy or orange succus. Gradually beat in enough powdered sugar to
make frosting spreadable. Stir in orange unclothe.
Makes 2-3/4 cups.

Per serving: Calories 581; fat 28 g (sat fat 7 g); cholesterol 87 mg;
na 282 mg; saccharide 79 g; fibre 1 g; protein 6 g. Daily measure:
Vitamin A 97%; vitamin C 5%; ca 7%; press 11%.