Carrot Cake

INGREDIENTS:

- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 3 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrot
- 1 1/2 cups chopped pecans or walnuts

PREPARATION:

     In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan.

     Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream chesse frosting or glaze as desired