Colonial Carrot Pecan Cake

• 2 c. sifted all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 1/4 c. salad oil
• 2 c. Colonial granulated sugar
• 4 eggs
• 3 c. grated raw carrots
• 1 c. finely chopped pecans

1. Sift together flour, baking powder, baking soda, salt and cinnamon.
2. Set aside.
3. In large size mixing bowl, combine oil and sugar and mix well.
4. Add 1/2 flour mixture and blend.
5. Add remaining flour mixture, alternating with eggs, one at a time, mixing well after each addition.
6. Add carrots and pecans.
7. Mix well.
8. Pour into lightly oiled 10-inch tube pan.
9. Bake in slow oven (about 325u0b0) for 1 hour and 10 minutes or until cake tests done.
10. Frost with Orange Glaze.

flour, baking powder, baking soda, salt, cinnamon, salad oil, colonial granulated sugar, eggs, carrots, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774030 (may not work)