Regal Carrot Cake

In a large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center. Combine eggs, oil and vanilla and pour into well.

Beat with a large wooden spoon until batter is smooth.

Fold in grated carrots and chopped pecans.

Turn into well greased and floured 10-inch tube pan.

Bake in a 325° oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertip.

Cool cake in baking pan on wire rack for 1 hour.

Remove cake from the pan and frost with Orange Cream Cheese Frosting.

Yields 12 generous servings or 24 small servings.