Carrot Cake

Source: Amy Poulton

2 cups sugar

1 ¼ cup oil

4 eggs

1 ½ tsp. salt

2 tsp. baking soda

1 Tbsp. cinnamon

2 ½ cups flour

1 lb. grated carrots

1 cup pecans, coarsely chopped

Heat oven to 300°. Mix sugar, eggs and oil. Add dry ingredients. Stir together until combined, being careful not to over mix. Fold in carrots and pecans. Bake in buttered and floured bundt pan for 60-75 minutes, until toothpick comes out clean. Let cool for 10 minutes before turning onto cooling rack. Drizzle with cream cheese icing, or dust with powdered sugar.

*This is just amazing! Not too sweet, just delicious. My bundt pan that is smaller in circumference and quite deep takes 75 min to bake. I use Bakers Joy baking spray instead of flour and butter for the pan, and use pre-grated carrots.