Regal Carrot Cake

Ingredient :

2 cups Imperial granulated sugar
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 Eggs -- beaten
1 1/2 cups vegetable oil
2 teaspoons Vanilla
2 cups finely grated raw carrots
1 cup chopped pecans

Method :

In large mixing bowl, combine sugar, flour, baking powder, baking soda,
salt, nutmeg and cinnamon; make a well in center.

Combine beaten eggs, oil and vanilla and pour into the well.

Beat with a large wooden spoon until batter is smooth.

Fold in grated carrots and chopped pecans.

Turn into well greased and floured 10-inch tube pan.

Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs
back when lightly pressed with fingertip.

Cool cake in baking pan on wire rack for 1 hour. Remove cake from the
pan and frost with Orange Cream Cheese Frosting.

See recipe for Orange Frosting.