(Serves 24)
Ingredients:
- 1 -1/4 c. vegetable oil
- 2 c. sugar
- 2 c. sifted all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 4 eggs
- 1 c. pecans, finely chopped
Topping
- 1 c. sugar
- 1/4 c. cornstarch
- 1 c. orange juice
- 1 tsp. lemon juice
- 2 Tbsp. butter
- 1 Tbsp. grated orange peel
- 1/2 tsp. salt
Directions:
Preheat oven to 325 degrees.
Cake:
Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Sift in half of the dry ingredients into oil mixture, alternately with eggs, one at a time. Add carrots and nuts. Pour into 10 inch tube pan. Bake for one hour.
Topping:
Combine sugar, cornstarch, orange juice and lemon juice. Add butter, orange peel and salt. Cook over low heat until thick. Spread over top and side of cake.
