1 1/4 c. salad oil
2 c. sugar
2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. grated raw carrots
1 c. 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.