Cake: 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 extract.
Sift the dry ingredients together, then blend into
the batter alternately with orange rind-vodka mixture. Add carrots and chopped pecans.
Bake in buttered, floured 10-inch tube or Bundt pan until cake tests done, about
Cool in pan on rack for 15 minutes, turn out, then finish cooling on rack.
Glaze: Combine confectioners' 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.
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