Carrot Cake

Amount                    Ingredient
16 each                      Egg
2 1/2 pounds             Sugar, Brown
3 pints                        Salad Oil

7 cups                        Bread Flour
3 tablespoons           Baking Soda
2 1/2 tablespoons    Cinnamon
1 tablespoon             Nutmeg
3 tablespoons           Salt

4 pounds                    Carrots -- SHREDDED
32 ounces                  Walnuts -- CHOPPED

Method

1. CREAM FIRST THREE INGREDIENTS IN A 20 QT. WITH PADDLE ON LOW TO MED. SPEED.
2. SIFT DRY INGREDIENTS TOGETHER.
3. COMBINE AND MIX UNTIL SMOOTH (APPROX. 1-2 MIN. L-M SPEED).
4. ADD 4 POUNDS SHREDDED CARROTS.
5. MIX UNTIL INCORPORATED.
6. ADD WALNUTS.

BAKE AT 350' F - PANS 2/3 FULL
APPROX. 40-50 MIN.
 

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