CARROT MIXTURE:

2 c. grated carrots (or 3 lg. jars, chopped baby food carrots)
1 1/2 c. oil
2 c. sugar
4 eggs
1 c. chopped pecans or walnuts

CAKE:

3 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
3 tsp. baking powder
2 tsp. cinnamon

In a large mixing bowl mix together carrot mixture, in order of ingredients. Blend well.

In a separate bowl, mix cake ingredients. Add to the carrot mixture. Pour batter into a well greased 9 inch tube pan. Bake at 350 degrees for 60-70 minutes or until wooden toothpick comes out clean. Cool upright to 1 hour then invert onto serving plate and dust with powdered sugar.

Variations: 3 large jars junior squash or sweet potatoes can be substituted for carrots.