CAKE:
2 Cups Chelsea White Sugar
1 1/4 Cups Bland Vegetable Oil
2 Cups Flour
2 Teaspoons each of Baking Powder and Cinnamon
1 Teaspoon Baking Soda
4 Eggs, beaten
3 Cups grated Carrot
1 Cup Chopped Pecans, Walnuts or Macadamias

GLAZE:
1 Cup Chelsea White Sugar
1/4 Cup Cornflour
1 Cup Fresh Orange Juice
1 Teaspoon Lemon Juice
2 Tablespoons each of Butter and Grated Orange Rind

CAKE:
1 : In a bowl combine the Chelsea White Sugar and oil and stir in the sifted dry ingredients alternately with the beaten eggs. Mix well and then stir in the grated carrot and the pecans.
2 : Pour the mixture into a lightly oiled fairly deep cake tin and bake in a moderate oven 350oF (180oC) for 1 hour 10 mins or until it tests done. Cool a little before removing from tin.
3 : When cooled completely, split the cake into 2 or 3 layers and spread with the orange glaze. Reassemble the cake.

ORANGE GLAZE:
1 : In a saucepan mix the Chelsea White Sugar and cornflour, gradually add the juices and stir until smooth.
2 : Add the butter and rind and cook over low heat stirring constantly until thick and glossy. Let it cool completely before using between layers.