In a large bowl, blend the oil and sugars on low speed of an electric mixer until well mixed. Add the vanilla. Beat in the eggs, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, non-fat dry milk, baking powder, baking soda, salt and cinnamon. Gradually add the dry ingredients to the sugar mixture until well blended. Fold in pecans and carrots by hand.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 350°F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube Cake: Pour batter into a 10-inch tube or large (10-cup) Bundt pan. Bake at 350°F for 50 to 60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9x13-inch pan. Bake at 350°F for 45 to 55 minutes. Test with cake tester or toothpick. Cool before frosting.
Kitchen tools you'll need: 9-inch Cake Pan or 10-inch Tube Pan or Bundt Pan or 9x13 Baking Dish, Electric Mixer, Mixing BowlsNote: Cream Cheese Frosting perfectly complements this cake.
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