Recipe#251

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 360 degrees F. Oven

INGREDIENTS

2 2/3 qts. (4 lb 12 oz) sugar, granulated
3 1/4 cups (16 eggs) eggs, whole
6 1/2 cups (3 lb 4 oz) salad oil
4 3/4 qt. (4 lb 6 oz) flour, wheat, cake, sifted
2 tsp. (1/2 oz) salt
4 1/2 tbsp. (2 oz) baking powder
3 tbsp. (3/4 oz) cinnamon, ground
6 1/2 cups (2 lb 4 oz) carrots, canned, drained, minced
2 1/2 cups (12 oz) raisins, washed, drained
3 1/2 cups (14 oz) nuts, mixed, chopped

INSTRUCTIONS

Blend sugar and eggs at low speed about 3 minutes. Do not whip air into mixture. Add salad oil; mix on low speed 3 minutes. Add flour, salt, baking powder, and cinnamon; mix on low speed 3 minutes. Fold carrots, raisins, and nuts into batter. Pour 4 1/4 qt (about 9 lb) batter into each lightly greased pan. Bake 30 minutes. Cut each pan 6 by 9.

NOTE: 2 lb 12 oz fresh carrots A.P. will yield 2 lb 4 oz cooked carrots; or 1/2-No. 10 cn or 3-No. 303 cn canned carrots, drained, may be used to substitute carrots above.