Recipe Name Traditional Carrot Cake Submitted by Kate BC Recipe Description This is an older favorite with traditional ingredients in 9x13 pan. Mix dry ingredients then create a pool for the wet ingredients. Bake at 350 for 35 min. Quantity 1 Quantity Unit 9x13 pan Prep Time (minutes) 15 Cook Time (minutes) 35 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 2 cups flour, bread, enriched 2 cups white sugar 1 1/2 teaspoons cinnamon, ground 1/4 teaspoon nutmeg 1/8 teaspoon cloves, ground 2 teaspoons salt 1 teaspoon baking soda 1 1/2 cups oil, vegetable 4 extra large eggs, beaten 4 extra large eggs, beaten 3 cups grated Carrots, raw Steps Sequence Step 1 Measure all dry ingredients and place in a large mixing bowl. 2 Mix the dry ingredients. Create a bowl in the middle of the mixture and add each of the wet ingredients 3 Mix all ingredients. Option to add coconut and/or crushed pineapple. 4 Bake at 350 degrees for 35 minutes or until a toothpick comes outclean. Cool before frosting with Cream Cheese frosting.