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1 1/2 c. vegetable oil
2 c. sugar
4 eggs
2 tsp. baking soda
2 tsp. cinnamon
3 c. flour
1 tsp. salt
5 Tbsp. hot water
3 c. grated carrots
3/4 c. chopped pecans

Cooking time: 10-inch tube pan, 1 hour; 2 (8-inch)
layer cake pans, 35 to 45 minutes. Oven temperature: 350 degrees.
Assemble all ingredients. Grease and flour cake pan.
If making a layer cake, use two 8-inch pans. Preheat oven to
350 degrees.
Using the electric mixer, mix together the oil and sugar
until well blended. Add the eggs one at a time, beating after
each egg. Blend well and beat until smooth and lemony in
In a separate bowl, blend together the flour, cinnamon,
salt and baking soda. Add the flour mixture one cup at a time
alternately with the hot water to the egg mixture. Mix well.
Add the grated carrots one cup at a time to the flour mixture.
Do NOT use the electric mixer. Mix by hand with a wooden
spoon!! The mixture will be thick. Blend in the chopped
pecans. Blend the cake mix well. Scrape the sides of the
bowl. Pour into the prepared pan or pans and cook until done.
Cake is done if cake tester or toothpick comes out clean
when inserted into center of cake. The cake will be golden
brown in color and should feel somewhat firm when touched
lightly with fingertips when completely done. Let cake cool in
pan for approximately 10 minutes. Remove from pan and cool
completely on cake cooling wires before frosting.
This cake is delicious with just a sprinkling of confec-
tioners sugar, or the cream cheese frosting.

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