Carrot-Raisin Cake

Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well.

Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13- x 9-inch pan. Sprinkle with pecans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack, and cut into squares.