"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Mix sugar and salad oil; add eggs. Stir well. Combine next five ingredients. Stir into oil mixture until smooth. Add carrots and pecans, pour into three greased nine-inch cake pans. Bake at 325ºF for 30 minutes. Let cool and top with cream cheese frosting.
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