Pecan Carrot Cake

Ingredients

• 4 eggs 
• 1 1/2 cups cooking oil 
• 3 cups carrots cut in 1 inch slices 
• 2 cups sugar, divided 
• 2 teaspoons cinnamon 
• 1 teaspoon salt 
• 1 cup pecans 
• 2 cups sifted all purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons baking soda 

Lightly oil 12 cup fluted micro proof cake mold. 
Dust with sugar. Set aside. Put eggs and oil in electric blender container. Blend on high. 
While blending, add carrots. When carrots reach grated consistency, add 1 cup sugar, cinnamon, salt, and pecans. Blend until pecans are chopped. 
In large bowl, sift flour, baking powder, baking soda, and remaining sugar. Add blender ingredients. Stir. Pour into prepared cake mold and cook on simmer or low for 15 minutes. Rotate dish one quarter turn at 3 to 4 minute intervals during cooking time. Cook on HI for 4 minutes. Rotate dish one quarter turn. Cook on HI for 4 to 5 minutes, or until cake tests done with toothpick. Let stand 10 minutes. Invert on cooling rack or serving plate. 
Cool completely. 
Drizzle on Powdered Sugar Glaze or frost with Cream Cheese Frosting. 

Note: 
A blender is not necessary, though it comes in handy. 
To prepare without blender, grate carrots first. If carrots are grated, 2 cups are needed. Chop pecans before adding and beat batter well. 

Recipe of the Week