Carrot and Pecan Cake

INGREDIENTS:
2 cups sugar
1/4 cup oil
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 cups grated carrots
1 cup finely chopped pecans

DIRECTIONS:
Combine sugar and oil mixing well. Sift dry ingredients and add beaten eggs, carrots and pecans and mix well. Pour in lightly greased tube pan. Bake 1 hour and 10 minutes at 325 degrees.

ORANGE GLAZE FROSTING
INGREDIENTS:
3/4 cup cornstarch
1/2 tsp. salt
1 tsp. lemon juice
1 cup fresh orange juice
2 tsp. grated orange peel
1 cup sugar
1 tbsp. butter

DIRECTIONS:
Combine sugar and cornstarch in saucepan. Add juices and slowly stir until smooth.
Add remaining ingredients. Cook over low heat until thick and glossy.
Drizzle over top of cake.