2 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/4 cup vegetable oil
2 cups sugar
4 eggs
3 cups grated raw carrots
1 cup pecans, finely chopped

Sift together dry ingredients; set aside.

In large size mixing bowl combine oil and sugar; mix well. Add half of flour mixture; blend. Add remaining flour, alternately with eggs, one at a time; mix well after each addition. Add carrots and pecans, mix well. Pour into lightly oiled 10-inch tube pan.

Bake at 325°F for about 1 hour and 10 minutes or until cake tests done. Cool in pan upright. Remove from pan. Frost with Orange Glaze.

Orange Glaze:

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

In medium size saucepan combine sugar and cornstarch. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. (Mixture will be thin). Cool; spread on Carrot Pecan Cake.

If desired split cake into three layers. Pour glaze between the layers and over the top and sides of the cake.