COLONIAL CARROT PECAN CAKE
(from Oneita Montgomery Parsons)

1-1/4 cups salad oil
2 cups Colonial granulated sugar
2 cups sifted flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
4 eggs
3 cups grated raw carrots
1 cup finely chopped pecans

Combine oil and sugar, mix well.
Sift together remaining dry ingredients.
Sift half of dry ingredients into sugar mixture, blend.
Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
Add carrots and mix well, then mix in pecans.
Pour into lightly oiled 10" tube pan.
Bake in slow oven (325 degrees F.) about one hour and 10 minutes.
Cool in pan upright.
Remove from pan, frost with orange glaze.