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Fabulous Carrot Cake

A delicious, classic carrot cake for everyone.

Total Time: 55 minutes

Servings: 99

Ingredients

4 lb. (2 qt.) butter softened

2 lb. 6 oz. (1 qt. 1-⅓ cups) packed brown sugar

2 lb. 6 oz. (5-⅓ cups) granulated sugar

2 lb. (about 16) eggs

2 oz. (¼ cup) vanilla extract

6 lb. 11 oz. (1 (#10) can) DOLE Crushed Pineapple drained

5 lb. (1 gal. 1 qt.) shredded carrot

1 lb. 12 oz. (5-⅓ cup) DOLE Seedless Raisins

4 lb. (1 gal.) all-purpose flour

3 tbsp + 1-½ tsp baking soda

2 tbsp ground cinnamon

2 tbsp ground ginger

2-½ tsp salt

2 lb. 10 oz. (1 qt. 1-¼ cups) cream cheese softened

2 lb. 8 oz. (2 qt.) confectioners sugar

2 oz. (¼ cup) fresh lemon juice

1 tbsp grated lemon peel

mint sprig optional garnish

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