Heat oven to 350 F.

1 Navel orange, unpeeled and quartered

2 Cups All-purpose flour

2 Cups Sugar

2 Tsp Baking powder

2 Tsp Baking soda

1 Tsp Salt

1 Tsp Ground cinnamon

2 Tsp Ground nutmeg

1 ¼ Cups Vegetable oil

4 Eggs

2 Cups Grated carrot

½ Cup Chopped walnuts

½ Cup Raisins

Position knife blade in food processor bowl; add quartered orange, and process until pureed, stopping once to scrape down sides. Set orange puree aside. Combine flour and next 6 ingredients in a large bowl. Add orange puree, oil, and eggs; mix well. Stir in carrot walnuts, and raisins. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 for 1 hour. Let cool completely in pan on a wire rack. Remove cake from pan. Frost top of cake with cream cheese icing. Cover and store in refrigerator. Yield: 1 10-inch cake

Mascarpone Cream Cheese Icing

8 Oz Cream cheese, softened

½ Cup Butter, softened

2 Tbl Honey

½ Tsp Vanilla extract

Beat cream cheese and butter at medium speed in the bowl of an electric mixer until creamy. Add honey and vanilla, and beat until blended. Yield: 1 cup frosting