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

Combine oil and sugar. Mix well. Sift together remaining dry ingredients. 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, then mix in pecans. Pour into lightly oiled bundt pan and bake at 325 degrees for about 1 hour and 10 minutes. Cool in pan. Remove from pan; frost with confectioners sugar glaze.

GLAZE:

1 c. confectioners sugar
2 tbsp. orange juice

Blend.