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Carrot 33

Carrot 33 is built on Flour, Baking Soda, Cinnamon, Salt, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2 cup
• 2 tsp
• 1 tsp
• 1 tsp
• 2 cup
• 1 cup
• 2 tsp
• 2 cup
• 8 oz
• 2 1/2 cup
• 6 tbsp
• 2 tsp

Method (preview)

1. 1

   Heat oven to 350 degrees.

2. 2

   Grease and flour a 13x9x2 inch pan.

3. 3

   In medium bowl combine flour, baking soda, salt and cinnamon; set aside.

4. 4

   In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well.

5. 5

   Stir in flour mixture; mix well.

6. 6

   Stir in carrots, pineapple, raisins and 1/2 cup nuts.

7. 7

   Pour into prepared pan.

8. 8

   Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in center.

9. 9

   Cool completely.

10. 10

    In medium bowl combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth.

11. 11

    Stir in coconut and 1/2 cup chopped nuts.

12. 12

    Spread over cooled cake.