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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cup(s) salad oil |
2 cup(s) sugar |
2 cup(s) flour |
2 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
2 teaspoon(s) cinnamon |
4 eggs |
3 cup(s) grated raw carrots |
1 cup(s) chopped pecans |
orange glaze recipe |
Directions:
1. Combine oil and sugar, mix well.
2. 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.
3. 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.
4. Orange glaze
5. cup sugar
6. /4 cup cornstrarch
7. cup orange juice
8. teaspoon lemon juice
9. tablespoon butter
10. tablespoon grated orange peel
11. Combine sugar and constarch in sucepan. Add juices slowly and stir until smooth. Add remaining ingredients.
12. Cok over low heat until thick and glossy. Cool and spread on cake.
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