Tim Badger's favorite...

CARROT CAKE

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 1/3 cups salad oil
2 cups granulated sugar
4 eggs
3 cups grated raw carrots
1 cup finely chopped pecans

Sift together flour, baking powder, baking soda, salt and cinnamon and set aside.
In a separate large bowl combine oil and sugar, mix well.
Add half the flour mixture to oil and sugar mixture and blend.
Add remaining flour mixture alternately with eggs, one at a time, mixing well after each addition.
Slowly add in carrots, mixing well to make sure they are evenly distributed.
Add pecans, mix well.
Pour into lightly oiled and floured pans (3 - 9 inch pans or one Bundt pan).
Cook in 325°F oven about one hour or until cake tests done.

Cool slightly and remove from pan. Frost with cream cheese frosting or orange glaze.

CREAM CHEESE FROSTING

1 stick margarine
7 oz. pkg Philadelphia Brand Cream Cheese
1 pound box powdered sugar (10X)
2 teaspoons vanilla flavoring
1 cup finely chopped pecans