Sunkist Orange and Carrot Cake

I found this recipe on the Sunkist website. I have to admit that I haven't tried it yet, but I absolutely LOVE carrot cake and this sounds like a real winner. I really liked the crate labels the site showcased. Like the one above. They're just fun. Enjoy!

Fresh Orange and Carrot Cake

1 Sunkist® orange , unpeeled
1 ½ cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground nutmeg
¼ tsp. salt
2 cups shredded carrots
½ cup chopped walnuts
½ cup raisins

Fresh Orange Cream Cheese Spread (below) or Fresh Orange Ice Cream (below)
FRESH ORANGE CREAM CHEESE SPREAD
8 oz. cream cheese, softened
1 cup confectioners' sugar
1 Sunkist® orange -grated peel
1 cup heavy cream or whipping cream, whipped
FRESH ORANGE ICE CREAM
1 quart vanilla ice cream, softened
1 Sunkist® orange - grated peel
To make one portion:
Trim a thin slice from each end of the orange; cut the fruit in half lengthwise.
With a shallow "V" shape cut remove the white center core.
Cut the halves into small chunks.
In a blender or food processor, purée the orange chunks to yield 2/3cup.
In a large bowl, combine the sugar and oil.
Beat in the eggs one at a time.
Sift together the dry ingredients and gradually add them to the egg mixture.
Stir in orange purée, carrots, walnuts, and raisins.
Pour the batter into a greased 13 x 9 x 2-inch baking pan.
Bake at 350o F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Fresh Orange Cream Cheese Spread or serve with Fresh Orange Ice Cream.

ORANGE CARROT CAKE ROLLS: (Each cake makes 8 to 12 servings)
Prepare the batter as above. Line two 15-1/2 x 10-1/2 x 1-inch jellyroll pans with greased aluminum foil. Divide the batter equally (about 3 cups each) between the prepared pans. Bake, one at a time, at 350o F for 25 minutes. Cool for 5 minutes. Invert each cake onto a large, wax paper- lined cookie Invert sheet; carefully remove the foil. Roll up each cake with wax paper from the narrow end; cool completely on wire racks. Unroll one cake and spread with Fresh Orange Cream Cheese Spread. Reroll without the wax paper and refrigerate. Unroll second cake and spread with softened Fresh Orange Ice Cream. Reroll without wax paper and freeze. To serve, sprinkle cakes with confectioners' sugar and garnish with orange half-cartwheel slices, if desired.
HALF-AND-HALF VARIATION
Bake half the cake batter in a jellyroll pan as above. Bake the remaining batter in a greased 8- or 9-inch square baking pan at 350o F for 40 minutes, or until a toothpick inserted in the center comes out clean.
FRESH ORANGE CREAM CHEESE SPREAD
Makes about 3 cups. In a bowl, combine the cream cheese, sugar, and orange peel. Fold in the whipped cream and chill.
FRESH ORANGE ICE CREAM
Makes about 4 cups. In a bowl, combine the ice cream and orange peel. Return to the freezer
Makes 12 servings