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 or Bundt pan in a
350 F oven until cake tests done, about 1 hour. Cool in
pan 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.
