Directions:
- Combine oil and sugar, mix well.
- Sift together remaingin dry ingredients. Sift half of dry ingredients into sugar mixture, blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
- Add carrots and mix well, them ix in pecans. Pour into a oilded 10 inched tube or Bundt pan. Bake at 325 degrees about 1 hour and 10 minutes. Cool in pan up-right. Remove from pan.
- Orange glaze
- Cup sugar
- /4 cup cornstrarch
- Cup orange juice
- Teaspoon lemon juice
- Tablespoon butter
- Tablespoon grated orange peel
- Combine sugar and constarch in sucepan. Add juices slowly and stir until smooth. Add remaining ingredients.
- Cok over low heat until thick and glossy. Cool and spread on cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7302.58 Kcal (30574 kJ) | ||
| Calories from fat | 4718.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 524.25g | 807% | |
|---|---|---|---|
| Cholesterol | 654.72mg | 218% | |
| Sodium | 8430.39mg | 351% | |
| Potassium | 3928.74mg | 84% | |
| Total Carbs | 614.91g | 205% | |
| Sugars | 261.27g | 1045% | |
| Dietary Fiber | 67.27g | 269% | |
| Protein | 87.9g | 176% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 3.3mg | 110% | |
| Iron | 33.5mg | 186% | |
| Calcium | 1753.1mg | 175% | |
| Amount Per 100 g | |||
| Calories | 418.34 Kcal (1752 kJ) | ||
| Calories from fat | 270.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.03g | 807% | |
|---|---|---|---|
| Cholesterol | 37.51mg | 218% | |
| Sodium | 482.95mg | 351% | |
| Potassium | 225.07mg | 84% | |
| Total Carbs | 35.23g | 205% | |
| Sugars | 14.97g | 1045% | |
| Dietary Fiber | 3.85g | 269% | |
| Protein | 5.04g | 176% | |
| Vitamin C | 1.3mg | 37% | |
| Vitamin A | 0.2mg | 110% | |
| Iron | 1.9mg | 186% | |
| Calcium | 100.4mg | 175% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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