COLONIAL CARROT PECAN CAKE

COLONIAL CARROT PECAN CAKE

Ingredients:
- 1 c. salad oil
- 2 c. granulated sugar
- 2 c. sifted flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 4 eggs
- 3 c. grated uncooked carrots
- 1 c. finely chopped pecans
- 1/4 c. cornstarch
- 1/2 tsp. salt
- 1 tsp. contemporary lemon juice
- 2 tbsp. grated orange peel

Directions:
1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge oil and sugar, incorporate very well. Sift collectively staying dry substances. Include eggs, 1 at a season, blending perfectly right after each individual addition. Include
4. Serve and enjoy.