Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon coated. In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan; bake 45-50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely. Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth; remove 1 tablespoon to small bowl. To mixture in medium bowl, add cocoa powder and remaining 1-2 tablespoons milk; beat until smooth and of proper consistency for glazing. Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 14 servings|
|Calories from Fat: 259 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 302.1mg||93 %|
|Sodium 510mg||18 %|
|Potassium 389mg||10 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44.6g|
|Protein 13.3g||19 %|
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Calories per serving: 483
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