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

Combine sugar and cornstarch in saucepan. Add juice and stir until smooth. Add remaining ingredients; cook over low heat until thick and glossy. Cool and spread on carrot pecan cake. If heavier glaze is desired, double recipe.