Carrot Cake

3 3/4 c flour
3/4 c packed brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 c margarine
6 oz can pecan halves, chopped
4 large eggs
3/4 c maple syrup or maple-flavored syrup
3/4 c orange juice
3 c finely shredded carrots
confectioner's sugar
Preheat oven to 350º.
Grease 10" bundt or tube pan. Into large bowl, measure flour, brown sugar, baking powder, baking soda, and salt. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles fine crumbs. Stir in chopped pecans. In small bowl, with fork, beat eggs slightly; stir in maple syrup and orange juice until well mixed. Stir egg mixture into flour mixture just until flour is moistened. Gently stir in carrots. Spoon batter evenly into pan. Bake cake 50 minutes or til toothpick comes out clean. Cool cake on wire rack 10 minutes; remove from pan and cool completely on rack. To serve, sprinkle cake with confectioner's sugar.
Makes 16 servings.

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