Desert Valley Date

         Carrot Cake

Ingredients Weight  
 
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
 
 
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