Colonial Carrot-Pecan Cake - cooking recipe

Ingredients

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

Preparation

Sift together the flour, baking powder, soda and salt.
Set aside.
In a large size mixing bowl, combine oil and sugar; mix well.
Add half of the flour mixture; blend.
Add remaining flour alternately with eggs, one at a time, mixing well after each addition.
Add carrots and pecans; mix well.
Pour into lightly oiled 10-inch tube pan.
Bake in a slow oven (325\u00b0) about 1 hour and 10 minutes or until cake tests done.
Cool in pan upright. Remove from pan.