1 1/4 c. salad oil
2 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 cups grated carrots
1 c. finely chopped pecans

Combine oil and sugar, mix well. Sift together remaining dry ingredients. Sift half in the sugar mixture. Blend. Sift in remaining dry ingredients alternatley with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecan or nuts or your choice. Pour into lightly oiled 10 inch tube pan. Bake in slow oven (355 degrees) about one hour and 10 minutes. Cool in pan upright. Cool and frost, or you can bake it in 9 inch by 13 inch pan for 1 hour.

Orange Glaze:

Split cake into 3 horizontal layers. Spread orange glaze between layers and on top and side.

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

Combine sugar and cornstarch in saucepan. Add juice slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake.