Name: Colonial Carrot Pecan Cake
Yield: 4 servings
Ingredients: 2 c. sifted all purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 1 1/4 c. oil; 2 c. sugar; 4 eggs; 3 c. grated raw carrots; 1 c. pecans, finely chopped

1

Sift together dry ingredients; set aside.

2

In large size mixing bowl combine oil and sugar; mix well.

3

Add half of flour mixture; blend.

4

Add remaining flour, alternately with eggs, one at a time; mix well after each addition.

5

Add carrots and pecans, mix well.

6

Pour into lightly oiled 10 inch tube pan. Bake at 325u00b0 for about 1 hour and 10 minutes or until cake tests done.

7

Cool in pan upright.

8

Remove from pan.

9

Frost with Orange Glaze.

Colonial Carrot Pecan Cake

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