Fabulous Carrot Cake

A delicious, classic carrot cake for everyone.

Photo of Fabulous Carrot Cake

INGREDIENTS:

4 lb. (2 qt.) butter, softened
2 lb. 6 oz. (1 qt. 1-1/3 cups) packed brown sugar
2 lb. 6 oz. (5-1/3 cups) granulated sugar
2 lb. (about 16) egg(s)
2 oz. (1/4 cup) vanilla extract
6 lb. 11 oz. (1 (#10) can) DOLE® Crushed Pineapple, drained
5 lb. (1 gal. 1 qt.) shredded DOLE Carrot(s)
1 lb. 12 oz. (5-1/3 cup) seedless raisins
4 lb. (1 gal.) all-purpose flour
3 tbsp + 1-1/2 tsp baking soda
2 tbsp ground cinnamon
2 tbsp ground ginger
2-1/2 tsp salt
2 lb. 10 oz. (1 qt. 1-1/4 cups) cream cheese, softened
2 lb. 8 oz. (2 qt.) confectioners sugar
2 oz. (1/4 cup) fresh lemon juice
1 tbsp grated lemon peel

DIRECTIONS:

  1. Beat in 20-quart mixer bowl, 2 lb. 12 oz. butter and sugars until light and fluffy. Beat in eggs and vanilla. Stir in crushed pineapple, carrots and raisins.
  2. Stir together in separate bowl flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and beat until blended.
  3. Scale 6 pounds batter into each of four parchment-lined, greased and floured half-sheet pans (13 x 18 x 1).
  4. Bake at 350°F., 35 minutes or until cake tests done. Cool completely.
  5. Beat in mixer bowl, cream cheese with remaining butter until smooth. Beat in sugar, lemon juice and lemon peel. Spread 1 pound, 8 ounces over each sheet cake.
  6. Cut each cake 5 x 6. Garnish each piece with pineapple chunk and mint sprig, if desired.
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