• Preheat oven to 325°F. Prepare your cake pan (either an 8 inch square pan or a 9 inch round pan) by lining the pan with parchment paper and greasing any unlined sides. Set the prepared pan aside.

Make the carrot cake.

• In a small bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
  1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon
• In a large bowl, combine vegetable oil and sugar and whisk to combine.
  ⅝ cup vegetable oil, 1 cup granulated sugar
• Add half of the flour mixture to the oil mixture and stir to combine. Then add one egg, whisking to combine. Add the remaining flour mixture and stir before adding the final egg and whisking just until blended.
  2 large eggs
• Add grated carrots and pecans and stir until blended.
  1 ½ cups freshly grated raw carrots, ½ cup finely chopped pecans
• Pour batter into prepared cake pan and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs (but no raw batter). Allow the cake to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.

Make the orange citrus glaze.

• Add sugar and cornstarch to a small saucepan and whisk to combine.
  ½ cup granulated sugar, 2 Tablespoons cornstarch
• Combine orange juice and lemon juice and slowly add the juices to the sugar mixture, stirring until smooth.
  ½ cup orange juice, ½ teaspoon lemon juice
• Add butter, grated orange rind, and salt to the saucepan. Cook the mixture over low heat until thick and glossy, about 5 to 10 minutes. Allow the glaze to cool to room temperature.
  1 Tablespoon unsalted butter, 1 Tablespoon grated orange rind, ¼ teaspoon salt

Glaze the cake.

• Once the cake has cooled completely, transfer it to a cake stand or serving platter. Use a small, offset spatula or a rubber spatula to spread the cooled glaze over the cake.