Categories: Vegetables, Breads 
      Yield: 6 servings 
  
  1 3/4 c  Sifted cake flour (or 1 1/2       1/2 ts Baking soda 
           -cups all-purpose                   1 c  Sugar 
           Flour, sifted)                    3/4 c  Olive oil 
      1 ts Ground cinnamon                     1 c  Raw carrots, finely grated 
      1 ts Baking powder                       2    Eggs 
    3/4 ts Salt                              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.