Cream together the butter or margarine,
sugar, cinnamon and orange rind until light and fluffy. Gradually beat
in the eggs and orange juice, then fold in the carrots, nuts, flour
and baking powder. Spoon into a greased and lined 20 cm/8 in cake tin
(pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45
minutes until springy to the touch.