Carrot Cake

Categories: None

Serves: 100 Servings

Ingredients:

2 Dozen EGGS SHELL
1 qt -
4 qt CARROTS FRESH
1 qt RAISINS #10
4 1/2 qt FLOUR GEN PURPOSE 10LB
2 1/2 qt COCONUT SWEETNED PRE
1 qt WALNUT; ENG SHELL
3 qt SUGAR; GRANULATED 10 LB
2 qt SALAD OIL; 1 GAL
2 5/8 tb NUTMEG GROUND
4 tb CINNAMON GROUND 1 LB CN
2 ts CLOVES GROUND
5 1/3 tb BAKING SODA
4 tb IMITATION VANILLA
1 1/3 tb SALT TABLE 5LB

Instructions:
1. OIL AND FLOUR SHEET PANS.

2. MIX FLOUR

3. ADD OIL

4. BEAT AT LOW SPEED UNTIL INGREDIENTS ARE MOISTENED
* OFTEN.

5. BEAT AT MEDIUM SPEED 2 MINUTES

6. POOR INTO PREPARED PANS. BAKE 325 DEGREES FARENHEIT 55 TO 65
* MINUTES COOL COMPLETELY.

Recipe Number: S01306

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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