Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan cut 6x10 for 60 portions.
38 ounces granulated sugar
2 1/2 cups vegetable oil
1 pound eggs (about 9 total)
28 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2/3 ounce baking soda (5 tsp)
2/3 ounce ground cinnamon (3 tbsp)
40 ounces carrots, raw, grated
1 pound nuts, chopped
Servings: 60
1. Combine sugar, oil, and eggs. Beat 2 minutes on medium speed, using flat beater.
2. Combine dry ingredients. Add to oil mixture and beat 1 minute.
3. Add carrots and nuts. Mix until blended.
4. Scale batter into two greased 12x18x2-inch pans, 5 lb per pan.
5. Bake at 325°F for 40-45 minutes.
6. Ice with Cream Cheese Icing (p. 192) Cut 5x6.
Servings: 60
Notes: May be baked in one 18x26x2-inch pan cut 6x10 for 60 portions.
38 ounces granulated sugar
2 1/2 cups vegetable oil
1 pound eggs (about 9 total)
28 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2/3 ounce baking soda (5 tsp)
2/3 ounce ground cinnamon (3 tbsp)
40 ounces carrots, raw, grated
1 pound nuts, chopped
Servings: 60
1. Combine sugar, oil, and eggs. Beat 2 minutes on medium speed, using flat beater.
2. Combine dry ingredients. Add to oil mixture and beat 1 minute.
3. Add carrots and nuts. Mix until blended.
4. Scale batter into two greased 12x18x2-inch pans, 5 lb per pan.
5. Bake at 325°F for 40-45 minutes.
6. Ice with Cream Cheese Icing (p. 192) Cut 5x6.
Servings: 60
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