Orange Glaze

1/4 C cornstarch

1 C Colonial granulated sugar

1 C fresh orange juice

1 t lemon juice

2 t grated orange peel

2 T butter

1/2 t salt

In medium-size saucepan, combine sugar and cornstarch. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. (Mixture will be thin.) Cool; spread on Carrot Pecan Cake. If desired, split cake into three layers. Pour glaze between the layers and over the top and sides of cake. (makes 1-1/4 cups)