2 c Sugar
3 1/3 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 ts Nutmeg
2 ts Cinnamon
4 Eggs; beaten
1 1/2 c Vegetable oil
2 ts Vanilla
2 c Finely grated raw carrots
1 c Chopped pecans
In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in center. Combine eggs, oil and vanilla; pour into the well. Beat with a large wooden spoon until batter is smooth. fold in grated carrots and pecans. Turn into a well-greased and floured 10 inch tube pan. Bake in 325 oven for 1 hour and 20 minutes or until top springs back when lightly pressed
with fingertips. Cool cake on rack for 1 hour. Remove cake from pan and frost with orange cream cheese frosting.JM. This recipe came from a lady that goes to my church and always brought it to our pot luck dinners. Always came home with an empty pan. Donna Partigianoni Leesville, LA email: donna@leesville.com. —–