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

Combine oil and sugar; mix well. 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; mix in pecans. Pour into lightly oiled 10 inch tube pan. Bake at 325 degrees for about 1 hour and 10 minutes. Cool in pan upright. Remove from pan; frost with Orange Glaze.

ORANGE GLAZE:

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

Combine all ingredients; mix well. Split cake into 3 layers. Spread glaze between layers and on top and sides of cake.