It's not just potluck anymore…

Posts tagged ‘Carrot Cake recipe’

Photos and Recipes from October 1st Dinner

Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake. Some of these recipes (or links to the recipes) will follow at the end of this post.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake. Some of these recipes (or links to the recipes) will follow at the end of this post.

These guys like to come early and get the window seat.

These guys like to come early and get the window seat.

Our food seemed to agree with everyone of all ages tonight.

The menu gets a thumbs up from all age groups tonight. We love seeing these happy faces on Wednesday nights.

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Kitchen clean up is under control. Did you know that Calvary’s Kitchen received a 100% on a surprise health inspection this week?

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The key to our success…we enjoy each other’s company and keep smiling!

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Pork or beef?

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…she chooses the pork!

Our hard working volunteers are a dedicated bunch. These 2 keep the drinks filled up, which isn't an easy job. Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

Our hard working volunteers are a dedicated bunch. These 2 keep the drinks filled up, which isn’t an easy job. Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

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Just hanging out in the kitchen waiting for the dirty dishes to come rolling in.

NEW ORLEANS COLESLAW FOR A CROWD: Serves 400

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New Orleans Style Coleslaw

40# shredded cabbage with carrots (2 20# cases)

10# shredded carrots

12 bunches green onions (about 160 onions)

12 bunches celery, about 80 stalks

26 cups mayonnaise

8 cups buttermilk

6 cups maple syrup

2 cup apple cider vinegar

salt and pepper to taste

chopped pecans (Optional)

Mix all vegetables. Whisk dressing ingredients, toss with vegetables. Salt and pepper to taste.

The Carrot Cake recipe can be found here in a previous post: Calvary Carrot Cake Recipe

Carrot Cake

Carrot Cake

This little cutie was licking her frosting off her cake as she walked back to her table!

This little cutie was licking the frosting off the cake as she walked back to her table. She proclaimed it to be “Delicious!”

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Photos, Side Dish Recipes

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Calvary Carrot Cake Recipe

Who doesn’t love a great carrot cake with cream cheese frosting?  We made this for dinner last week and had lots of requests for the recipe, so here you go.  We made 600 pieces of cake (using 15 cake pans, 12x2x20 inch size), but I pared down the recipe to just one cake with 20 servings if you want to make this at home.  The large quantity recipe is below.  This recipe is definitely the best way I know of to eat your carrots!

Calvary Carrot Cake:  Makes 1 9×13 cake, cut 4×5 for 20 servings

1 1/3 cups flour

1 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3 eggs

1 1/3 cups sugar

1 cup vegetable oil

1 1/3 cups grated carrots

½ cup crushed pineapple, drained

 

Sift together dry ingredients, set aside.

Beat eggs, add the sugar and oil, and beat until combined.

Stir in the flour mixture.  Fold in carrots and pineapple.  Mix well.  Turn into greased pans (flour pan if you want to remove from the pan before frosting).  Bake at 325* for 45 minutes.

 

Cream cheese frosting

4 oz butter, softened

8 oz cream cheese, softened

2 tsp vanilla

1 pound powdered sugar

Beat together butter, cream cheese and vanilla until smooth.  Add sugar gradually, beating until well mixed.

 

Recipe for 600 servings of Calvary Carrot Cake:

Make the recipe (5) times for 600 servings in 15 pans, 12x20x2 inch, cut each cake 5 x 8 into 40 pieces.

This recipe makes (3) 20 x 12 x 2 inch cakes.

8 cups flour

8 tsp baking powder

2 Tbsp baking soda

4 tsp salt

8 tsp cinnamon

16 eggs

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 in large mixer, 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* for 45 minutes.

 

 Cream cheese frosting, For 15 cakes:

7 1/2# butter softened

15# cream cheese softened

10 Tbsp vanilla

26 1/4# powdered sugar

Beat together butter, cream cheese and vanilla until smooth.  Add sugar gradually, beating until well mixed.

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Dessert Recipes

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