Colonial Carrot Pecan Cake

2 C sifted all-purpose flour

2 t baking powder

1 t baking soda

1 t salt

2 t cinnamon

1-1/4 C salad oil

2 C Colonial granulated sugar

4 eggs

3 C grated raw carrots

1 C finely chopped pecans

Sift together flour and next four ingredients; set aside. In large size mixing bowl, combine oil and sugar; mix well. Add one-half flour mixture; blend. Add remaining flour, alternately with eggs, one at a time, mixing well after each addition. Add carrots and pecans, mix well. Pour into lightly oiled 10-inch tube pan. Bake in a slow oven (325 degrees) about one hour and ten minutes or until cake tests done. Cool in pan upright. Remove from pan. Frost with orange glaze. (makes one 10-inch cake)