16 EGGS SHELL
2 1/4 lb CARROTS FRESH
12 oz RAISINS #10
4 1/2 lb FLOUR GEN PURPOSE 10LB
14 oz NUTS MIX SHELL #10
4 3/4 lb SUGAR; GRANULATED 10 LB
3 1/4 lb SALAD OIL; 1 GAL
2 oz BAKING POWDER
3 tb CINNAMON GROUND 1 LB CN
1/2 oz SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO
NOT WHIP AIR INTO MIXTURE.
2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.
3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED
3 MINUTES.
4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.
5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.
6. BAKE 30 MINUTES OR UNTIL DONE.
7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED,
FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G02400
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings
