Fresh Orange and Carrot Cake

Trim a thin slice from each end of the orange. Cut the fruit in half, lengthwise, and remove the white center core. Cut the halves into small chunks. In a blender puree the orange chunks to yield 2/3 cups. 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 the orange puree, carrots, walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted comes out clear. Cool on a wire rack. Frost with Fresh Orange Cheese Spread or serve with orange ice cream.