Regal Carrot Cake

• 2 c. Imperial granulated sugar
• 3 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• 4 eggs, beaten
• 1 1/2 c. vegetable oil
• 2 tsp. vanilla
• 2 c. finely grated, raw carrots
• 1 c. chopped pecans

1. In a large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center. Combine eggs, oil and vanilla and pour into well.
2. Beat with a large wooden spoon until batter is smooth.
3. Fold in grated carrots and chopped pecans.
4. Turn into well greased and floured 10-inch tube pan.
5. Bake in a 325u0b0 oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertip.
6. Cool cake in baking pan on wire rack for 1 hour.
7. Remove cake from the pan and frost with Orange Cream Cheese Frosting.
8. Yields 12 generous servings or 24 small servings.

sugar, flour, baking powder, baking soda, salt, ground nutmeg, ground cinnamon, eggs, vegetable oil, vanilla, carrots, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776522 (may not work)