Sift dry ingredients together. Pare carrots and slice into blender; add oil and blend oil and carrots together. Beat eggs well and gradually add oil and carrot mixture to the eggs while beating with an electric mixer. Add dry ingredients and blend well. Pour into a greased and floured 10-inch tube pan and bake 55 to 60 minutes at 350°. Cool and frost with cream cheese frosting mixed with chopped pecans, if desired. Serves 12.