Frank's Recipes! Carrot Cake with Cream Cheese Frosting for 120

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Carrot Cake with Cream Cheese Frosting for 120

Margarine, softened 2 lb. 12 oz. ~1 quart 1-1/2 cups
Brown sugar 2 lb. 11 oz. 1 quart ~1-1/3 cups
Granulated sugar 2 lb. 6 oz. 1 quart ~1-1/3 cups
Whole eggs 2 lb. ~16
Vanilla extract 2 oz. ~1/4 cup
DOLE® Crushed Pineapple
well drained 6 lb. 11 oz. ~1 (#10) can
Carrots, shredded 5 lb. ~1 gallon, 1 qt.
Seedless raisins 1 lb. 12 oz. ~1 quart 1-1/3 cups
All-purpose flour 4 lb. ~1 gallon
Baking soda 3 tablespoon
Allspice 1-1/2 tsp.
Cinnamon, ground 2 tablespoon
Ginger, ground 2 tablespoon
Salt 2-1/2 tsp.

Frosting:
Cream cheese, softened 2 lb. 10 oz. ~1 quart 1-1/4 cups
Margarine, softened 1 lb. 4 oz. ~2-1/2 cups
Confectioners sugar 2 lb. 8 oz. ~ 2 qt.
Lemon juice, fresh 2 oz. ~1/4 cup
1 tablespoon Lemon peel, dry 1 tablespoon

Beat in 20-quart mixer bowl, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Stir in pineapple, carrots and raisins. Stir together in separate bowl, flour, baking soda, cinnamon, ginger and salt.

Gradually add to pineapple mixture and beat until blended. Scale 6 pounds batter into each of four parchment-lined, greased and floured half-sheet pans (13x18x1). Bake at 350°F. 35 minutes or until cake tests done. (NOTE: Cake may be baked in rounds. Scale 2 pounds batter into each prepared 9" round and bake at 350°F. 40 minutes.) Cool completely.

Beat in mixer bowl, cream cheese with margarine until smooth. Beat in sugar, lemon juice and lemon peel. Spread 1 pound, 8 ounces over each sheet cake. Cut each cake 5x6. Garnish each piece with DOLE Pineapple Chunks and
mint sprig, if desired.

468 calories
21g fat (6g sat.)
75mg cholesterol
412mg sodium
66g carbohydrate
5g protein