Carrot Cake
Carrot Cake
1 1/4 c. Salad Oil
2 c. Sugar
2 c. Sifted Flour
2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
4 Eggs
3 c. Grated Raw Carrots
1 c. Chopped Pecans
Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture and blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well. Then mix in pecans.
Pour into lightly oiled 10-inch tube pan. Bake in slow oven at 325 degrees about one hour and 10 minutes. Cool in pan (upright). Remove from pan.