2 cups sugar
1 1/2 cups salad oil
2 cups carrots, grated
2 cups self-rising flour
2 cups pecan pieces
4 eggs
1 teaspoon cinnamon
dash of salt
Hot Glaze:
1 cup sugar
Juice of one orange
Cream 2 cups sugar and oil. Add eggs one at a time. Add carrots, flour and salt and stir. Stir in nuts and bake in 8" tube pan for 1 hour and 15 minutes at 350 degrees. Hot Glaze: heat orange juice and 1 cup sugar. Bring to a full boil. Turn baked cake upside down on serving plate. Slowly spoon filling over top and sides of cake. Repeat until all glaze has soaked in cake.
