Carrot Cake

2 2/3 cup flour

½ teaspoon baking soda

1 teaspoon salt

4 teaspoon baking powder

2 teaspoon cinnamon

7 cups grated carrots

1 cup plus 2/3 cup sugar

5 sticks butter

1 cup brown sugar

5 eggs

1 ½ teaspoon vanilla

Heat oven to 350* F. Grease and flour pan. Whisk flour, salt, cinnamon, baking powder, and baking soda, set aside. Toss carrots with 1 cup sugar in colander set over bowl. Drain until 1 cup liquid is collected in bowl (20 to 30 minutes). Melt butter and cook until golden brown (about 8-10 minutes). Cool for 10 minutes and add rest of sugar and brown sugar. Add eggs one at a time, whisking before adding the next egg. Add vanilla. Add flour mixture and carrots. Bake 40-45 minutes.

Variation: Strain one 20-ounce can crushed pineapple (packed in its own juice) into a medium bowl, pressing pineapple against strainer with wooden spoon to drain thoroughly. Toast ¾ cup chopped pecans in medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant (5 to7 minutes). Follow basic recipe adding the pineapple and pecans along with the carrots.