Pecan Carrot Cake

Ingredients:
- 1 1/2 c. small pecan pieces
- 3 c. sifted all-purpose flour
- 3 tsp. baking powder
- 2 c. brown sugar, packed (1 lb.)
- 4 large eggs
- 1 c. oil
- 1 tsp. salt
- 3 Tbsp. milk
- 3 c. grated carrots
- 2 tsp. cinnamon

Directions:
- Chop 1/2 cup pecans fine. Grease 3 (9-inch) layer cake pans well. Sprinkle each with about 2 1/2 tablespoons pecans to coat. Chop remaining pecans a little more coarsely. Set aside. Re-sift flour with baking powder and salt. Combine sugar, eggs, oil and cinnamon. Beat at high speed until light and well mixed. Add HALF of flour mixture. Stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped pecans. Divide batter evenly in pans. Bake at 350° for 25 minutes until cakes test done. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with a Cream Cheese Frosting. Decorate with pecan halves. Makes 1 large cake or 12 servings.