ORANGE FROSTING FOR COOKIES RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Steps:

• Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.
• Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
• Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
• Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
• Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
• For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread.
• Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve.