Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Cakes 1 cup oil 1/2 cup buttermilk 2 cups sugar 4 eggs -- beaten 2 cups flour 2 teaspoons cinnamon 2 teaspoons soda 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon vanilla 3 cups carrots -- grated 1 cup pecans -- chopped Beat oil and sugar. Add eggs and milk. Beat well. Add dry ingredients to egg mixture. Fold in carrots and nuts. Place in long cake pan. Bake at 350° for 1 hour. Bake for 30 minutes if in layers - or until tester comes out clean. Blend frosting ingredients together and spread on cooled layer cake. Use 1/2 recipe for long cake pan.

---

Per Serving (excluding unknown items): 5646 Calories; 315g Fat (49.2% calories from fat); 68g Protein; 664g Carbohydrate; 29g Dietary Fiber; 852mg Cholesterol; 2596mg Sodium. Exchanges: 14 Grain(Starch); 3 1/2 Lean Meat; 7 1/2 Vegetable; 1/2 Non-Fat Milk; 59 1/2 Fat; 27 Other Carbohydrates. NOTES: From Mother.