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

Combine oil and sugar; mix well. Sift half of the dry ingredients into sugar mixture, blend. Sift in the remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well. Pour into a lightly oiled 10-inch tube pan or 9x13 inch cake pan. Bake 1 hour and 10 minutes at 325 degrees. Use two 9x13 inch pans for bars. Top with Orange Glaze.

ORANGE GLAZE:

1/4 c. cornstarch
1/2 tsp. salt
1 tsp. fresh lemon juice
2 tbsp. grated orange peel
1 c. fresh orange juice or 4 oz. orange juice concentrate and 4 oz. water
1 c. sugar
2 tbsp. butter

Combine all ingredients, bring to a boil, cook until thickened. Spread on carrot cake. Make a double recipe for bars, 2 pans.