Sift together the flour, baking powder, salt and nutmeg; set aside. Cream butter and sugar; beat in the egg and vanilla. Add the flour mixture alternately with the tangerine juice and rind. Stir in coconut and carrots. Pour into a greased 9 x 13 baking pan or 8 x 11 and bake in preheated 350° oven for 35 minutes. Cool and glaze if desired.
1/4 cup tangerine juice or fresh squeezed
1 teaspoon grated tangerine rind
1 1/2 cups sifted confectioners sugar (add a few more teaspoons for thicker glaze if desired)