Carrot Bundt Cake

2-1/2 cups shredded carrots
1 cup finely chopped pecans
2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
3 eggs
1 1/2 cups cooking oil
2 teaspoons vanilla

Toss together carrot and pecans, set aside. In another bowl stir together flour, sugar, baking powder, cinnamon and 1 teaspoon salt. Set aside. In large bowl beat eggs, beat in oil and vanilla. Gradually beat in flour mixture then carrot mixture, turn into a well greased 10 inch tube pan. (Don't bake in a loaf pan, batter in center will not be done before the rest of cake is over done). Bake at 325 degrees for about 1 hour and 10 minutes or a toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.