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Add a photoServings: 12
Ingredients
- 16 x Large eggs SHELL
- 2 1/4 lb CARROTS FRESH
- 12 ounce RAISINS #10
- 4 1/2 lb FLOUR GEN PURPOSE 10LB
- 14 ounce NUTS MIX SHELL #10
- 4 3/4 lb SUGAR, GRANULATED 10 LB
- 3 1/4 lb SALAD OIL, 1 GAL
- 2 ounce BAKING Pwdr
- 3 Tbsp. CINNAMON Grnd 1 LB CN
- 1/2 ounce SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
- 1. BLEND SUGAR AND Large eggs IN MIXER BOWL AT LOW SPEED; 3 Min. Don't WHIP AIR INTO Mix.
- 2. Add in SALAD OIL; MIX AT LOW SPEED 3 Min.
- 3. Add in FLOUR, SALT, BAKING Pwdr AND CINNAMON, MIX AT LOW SPEED 3 Min.
- 4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.
- 5. POUR 1 GAL (ABOUT 9 LB 2 Ounce) BATTER INTO EACH LIGHTLY GREASED PAN.
- 6. BAKE 30 Min Or possibly Till DONE.
- 7. Cold; FROST If you like. CUT 6 BY 9.
- NOTE:
- 1. IN STEP 4, 3-NO. 303 CN CANNED, Liquid removed CARROTS Or possibly COOKED, FRESH CARROTS (2 LB 12 Ounce A.P.) MAY BE USED.
- NOTE:
- 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
- SERVING SIZE: 1 PIECE
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