Carrot-Pecan Cake

• 1 1/4 cup salad oil
• 2 cups sugar
• 2 cups sifted flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 4 eggs
• 3 cups grated raw carrots
• 1 cup finely chopped pecans

Combine oil and sugar; mix well. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well; mix in pecans. Pour into lightly oiled 10-inch tube pan. Bake in 325-degree oven about 1 hour and 10 minutes. Cool in pan upright. Remove from pan; frost with Orange Glaze.

Orange Glaze

• 1/4 cup cornstarch
• 1/2 tsp. salt
• 1 tsp. fresh lemon juice
• 2 tbsp. grated orange peel
• 1 cup fresh orange juice
• 1 cup sugar
• 2 tbsp. butter

Combine all ingredients; mix well. Split cake into three layers; spread glaze between layers and on top and sides of cake.

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