Cake
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pie spice
1/4 teaspoon nutmeg
3 1/2 cups grated carrots
1 1/2 cups chopped pecans
1 teaspoon salt
Orange Glaze
1 cup sugar
1/4 cup cornstarch
1 cup orange juice
2 teaspoons lemon juice
2 tablespoons unsalted butter
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 teaspoon salt
Pre-heat your oven to 325 degrees and spray a tube pan with vegetable spray

Cake
In a stand mixer add the sugar, vegetable oil and mix until incorporated. In a medium bowl sift the flour, baking powder, baking soda and salt then add in the spices. Slowly add the flour mixture into the oil/sugar mixture at a medium speed until everything is well blended. Add the eggs one at a time and allow them to blend well. Fold in the carrots and nuts. Pour into the prepared pan and bake for 60-75 minutes on the center rack of your oven. You can test for donees the same way you would for any cake by inserting a toothpick and removing it cleanly.
Glaze
To make the glaze add the sugar and cornstarch to a small sauce pan. Mix well, then add in the orange and lemon juice and continue to mix. On a low heat, stir to blend. Add in the butter, orange zest and salt. Cook the glaze until it thickens, remember the glaze will thicken once cooled so from time to time dip a teaspoon in the glaze and allow it to cool to test. Once the glaze is where you like it remove it from the heat and when cooled and thick like a syrup drizzle it over your cooled carrot cake
Enjoy
Chef Brian Klauss