1 ¼ cup oil

2 cups fine granulated sugar

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

4 eggs

3 cups grated raw carrots

1 cup finely chopped pecan nuts

For glaze :

1 cup sugar

½ orange, grated peel

¼ cup cornflour

1 cup orange juice

1 tsp lemon juice

2 Tbs butter

½ tsp salt

1

Beat the oil and sugar with mixer for 5 minutes. Sift the next 5 ingredients together and stir half into sugar mixture. Blend thoroughly.

2

Add remaining half of dry ingredients, alternately with eggs, one at a time, mixing well after each addition.

3

Add carrots and nuts, mix well and pour into a lightly oiled 25cm tube pan.

4

Bake at 160°C for 1 hour and 15 minutes.

5

When done, invert pan on cake rack and let it cool.

For the glaze :

1

Place the sugar, orange peel, cornflour, and orange juice in a saucepan and stir until well mixed. Then add the lemon juice, butter and salt. Cook over medium low heat, stirring constantly, until thick and glossy.

2

Let cool until tepid, then spread on unmolded cake. When cool, freeze cake on a tray, then remove cake, wrap, label and put back in freezer, if desired, for storage.

Serving size: Entire recipe (2296 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.