Ingredients
Pecan Carrot Cake
2 cups of sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 ¾ cups of sugar
1 cup olive oil
4 eggs
2 cups grated carrots
2 cups chopped pecans
Preparation
Measure and sift together all dry ingredients into a mixing bowl. Blend in the oil and eggs. Fold in grated carrots and chopped pecans. Spoon batter into a 9 x 13 greased and floured cake pan. Bake at 350° for 45 minutes. Frost with a non fat cream cheese frosting.
