Carrot Cake With Pecans

Ingredients:

• 1 1/4 cups vegetable oil
• 2 cups granulated sugar
• 2 cups all-purpose flour, sift before measuring
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 3 cups grated carrots, raw
• 1 cup finely chopped pecans

Preparation:

In a mixing bowl, combine oil and sugar, blend well. Into another bowl, sift together dry ingredients. Sift half of the dry ingredients into the sugar and oil mixture; blend. Sift in remaining dry ingredients, alternating with eggs, one at a time, beating well after each addition. Add carrots and blend in well. Stir in nuts. Pour batter into a greased 10-inch tube pan. Bake at 325° for about 70 minutes, or until a wooden pick or cake tester inserted in center comes out with no batter clinging. Cool upright in the pan. Remove sides then remove cake from bottom of pan.