1 1/4 c. salad oil
1 c. brown sugar
2 c. plain flour, sifted
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 c. raw carrots, grated
1 c. dates, chopped
1 c. pecans, chopped
1 c. coconut (if desired)

Combine oil and sugar; mix well. Sift together remaining dry ingredients and add half into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time; mix in well after each addition. Add carrots, dates and coconut, and mix well. Then add pecans. Pour into lightly oiled 10-inch tube pan. Bake in slow oven (325 degrees) 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 tsp. fresh lemon juice
2 tbsp. orange peel, grated
1 c. fresh orange juice
1 c. white sugar
2 tbsp. butter

Combine sugar and cornstarch in saucepan. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake.