1 3/4 c  Sifted cake flour (or 1 1/2

           -cups all-purpose
           Flour, sifted)
      1 ts Ground cinnamon

      1 ts Baking powder

    3/4 ts Salt

    1/2 ts Baking soda

      1 c  Sugar

    3/4 c  Olive oil

      1 c  Raw carrots, finely grated

      2    Eggs

    1/2 c  Pecans, finely chopped

  Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
  Sift together and set aside.  Combine the sugar and olive oil and beat with
  electric mixer at medium speed about 2 minutes, or until smooth and well
  blended.  Fold in grated carrots with their juice. Add eggs, one at a time,
  beating well after each addition. Stir in the chopped nuts. Add the dry
  ingredients and mix well.  Grease and dust with flour tow 9-inch cake pans.
  Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve
  warm.  Can be wrapped and stored in refrigerator for up to a week, which
  improves flavor and makes the cake bread more moist. Bread can be iced with
  powdered sugar, orange juice, and creamed butter mixture.
  SWEENEY'S - Durango, CO.