Recipe - Regal Carrot Cake

2 cup Sugar
3 1/3 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Nutmeg
2 teaspoon Cinnamon
4 Eggs, beaten
1 One half cup Vegetable oil
2 teaspoon Vanilla
2 cup Finely grated raw carrots
1 cup 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 wellgreased 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.
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. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Donna Partigianoni
donna@leesville.com on Mar 11, 1997