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Carrot Cake

Oil                                                          1 gal.Carrot Cake

Whole Eggs                                         2½ qt.

Granulated Sugar                               9 lb.

Salt                                                         3 oz.

Cake Flour                                            7 lb.

Baking Soda                                         2 oz.

Baking Powder                                    3 oz.

Cinnamon                                            1 oz.

Mix all ingredients for 3 minutes in 2nd speed.

Shredded Fresh Carrots                    7 lb.

(If desired, add coconut, pineapple, raisin and nuts with carrots with carrots.)

Add carrots and scrape bowl and mix for 7 minutes on medium speed.

Scale weights

8”                             1 lb.          2 oz.

Sheets ¾ gal.

Bake temp 350 degrees

Use 30 or 40 qt. bowl, whip.

Copyright 2008 Robb Ross Foods Co. All Rights Reserved