Yield: 10 Servings

CAKE
5 tbsp Grated orange rind
120 ml Vodka
225 gr Butter, softened
220 gr Sugar
4 Eggs, beaten
1 tsp Vanilla
330 gr Flour, sifted
3 1/4 tsp Baking powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
150 gr Carrots, raw, grated
40 gr Pecans, chopped

GLAZE
250 gr Powdered sugar
2 tsp Orange juice
1/2 tsp Orange extract
4 tsp Vodka
2 tbsp Light corn syrup

Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10" tube in preheated 176 degrees oven until cake done, about 1 hour. Cool on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts.