Carrot Cake - cooking recipe

Ingredients

2 c. sugar
1 1/2 c. salad oil
4 eggs, beaten
3 c. self-rising flour
2 tsp. ground cinnamon
2 c. grated carrots
1 1/2 c. chopped pecans

Preparation

Combine sugar, oil and eggs; beat well.
Blend in flour and cinnamon.
Add carrots and nuts, mixing well.
Pour into a well-greased and lightly floured 10-inch tube pan or Bundt pan. Bake at 350\u00b0 for 1 hour or until cake tests done.