2 1/2 c. shredded carrots
1 c. finely chopped pecans
2 c. unbleached flour
1 1/2 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
3 eggs
1 1/2 c. cooking oil
2 tsp. vanilla
1 tsp. salt

In a medium bowl, toss together the carrots and pecans; set aside. In another bowl stir together flour, sugar, baking powder, cinnamon and salt; set aside. In a large mixer bowl, beat eggs with electric mixer. Beat in oil and vanilla. Gradually beat in flour mixture, then carrot mixture.

Turn into a well greased 10 inch tube pan (don't bake in a loaf pan; batter in center won't be done before rest of the bread is over done). Bake in 350 degree oven for about 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove bread from pan. Cool completely. Makes 12 servings.