3/4 cup butter, softened
1 1/2 cups granulated sugar
2 tbsp grated orange rind
2 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
3/4 tsp salt
1 cup sour cream
1 cup grated carrots
1 cup icing sugar
3 tbsp orange juice
Grease 10-cup classic or fancy Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; cool completely.
Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake. Makes 16 to 20 servings.
Source: Canadian Living Magazine, May 2007.