1 1/2 Cups wesson oil4 eggs3 Cups self-rising flour2 Cups sugar1 Cup chopped pecans1 teaspoon vanilla3 teaspoons cinnamon3 Cups grated carrots
Slightly beat the eggs, mix in the sugar and oil. Add the pecans, vanilla and cinnamon. Stir in the carrots and the flour. Pour into angel food pan and bake at 350 degrees for 1 hour. Cool in pan 20 minutes, remove to cake plate and top with glaze.
Source: Pageant Pantry, page 148
