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Carrot Cake


 

    
   

 

    
  Ingredients Weight Measure
  Cake Flour 9 lbs  
  Baking Powder 5 oz  
  Cinnamon 1 1/2 oz  
  Salt 1 1/2 oz  
  Granulated Sugar 10 lbs 8 oz  
  Vegetable Oil 1 lb 12 oz  
  Whole Eggs 5 lbs 2 oz  
  Carrots, grated 6 lbs  
  Walnuts, chopped 2 lbs  
  Chopped Dates 2 lbs  
Crushed Pineapple, drained 4 lbs 10 oz  
  Icing    
  Ingredients Weight Measure
  Cream Cheese 6 lbs  
  High Ratio Shortening 3 lbs 8 oz  
  Lemon Juice 1 oz  
  Confectioner's Sugar, sifted 14 lbs  
 

Directions (Cake)

  1. Blend flour, baking powder, cinnamon and salt. Set aside.
  2. In 40 quart bowl, place sugar, oil and eggs. Mix slow speed about 1          minute.
  3. Add pre-blended dries. Mix on slow speed until just blended (about 1 to 2 minutes).
  4. Add remaining ingredients. Mix on slow speed until just blended (about 1 minute).
  5. Equally divide batter between ten 10" x 2" greased rounds or ten greased half sheet pans.
  6. Bake at 325degrees Fahrenheit for 40 to 50 minutes or until done.
  7. Cool 10 minutes. Remove from pans.
  8. After cake cools completely, ice with cream cheese icing.
  Directions (Icing)
  1. In 20 quart bowl, mix cream cheese, shortening and lemon juice until smooth.
  2. Add sugar. Mix on slow speed to incorporate.
  3. Increase speed and mix until light and fluffy.
  4. Fill and ice cakes as desired.
   
  YIELD: 10-10" Layer Cakes or 10 Half Sheet Cakes