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Carrot Pecan Cake

(Serves 24)

  • 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
  • 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

Preheat oven to 325 degrees.


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.


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.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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