We have 2 weeks of Wednesday meals before we take a break for Christmas. Wednesday programs will resume on January 8th.
Last week we served chicken fried steak and mashed potatoes, with carrot cake for dessert.
Here’s our favorite carrot cake recipe for a crowd.
Carrot Cake: Make 4 times for 480 servings (12 pans)
Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.
8 cups flour
8 tsp baking powder
2 Tbsp baking soda
4 tsp salt
8 tsp cinnamon
8 cups sugar
6 cups vegetable oil
8 cups grated carrots
3 cups crushed pineapple, drained (for 4x recipe, use 2 #10 cans)
Sift together dry ingredients.
Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture.
Fold in carrots and pineapple. Mix well. Turn into greased pans. Bake at 325* convection or 350* conventional oven for 40-45 minutes.
Cream cheese frosting for 12 cakes: divide into 2 batches in large mixer
6# butter softened
12# cream cheese softened
8 Tbsp vanilla
21# powdered sugar
Beat together butter, cream cheese and vanilla until smooth. Add sugar
gradually, beating until well mixed.