Combine oil and sugar, mix well. Sift together remaining dry ingredients. Add eggs, 1 at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into lightly oiled 10 inch tube pan or flat pan that has been sprayed with Pam or similar product. Bake in slow oven at 325ºF. for about 1 hour and 10 minutes. After cooling in pan remove and frost with Orange Glaze. 

Orange Glaze:

1/4 cup of cornstarch
1/2 teaspoon of salt
1 teaspoon of fresh lemon juice
2 tablespoons of grated orange peel
1 cup of fresh orange juice
1 cup of granulated sugar
2 tablespoons of 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. 

Back to carrot cake recipes

Cookbooks