1 1/4 c. oil
2 c. sugar
2 c. all-purpose flour, sifted
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
3 c. grated carrots
1 c. finely chopped nuts

Combine oil and sugar; beat well on medium speed. Sift together all dry ingredients. Add half of dry ingredients to oil mixture; blend well. Add remaining dry ingredients alternately with eggs, one at a time, beating well after each addition. Stir in carrots and pecans.

Pour batter into lightly oiled 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool on rack. Split into 3 layers and glaze.

ORANGE GLAZE:

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

Combine sugar and cornstarch; stir in orange juice and lemon juice until smooth. Add butter, orange rind and salt. Cook over low heat, stirring constantly until thick and glossy. Cool well. Glaze between layers, top and sides of cake.