Carrot Cake
INGREDIENTS:
2 Dozen EGGS SHELL
1 qt -
4 qt CARROTS FRESH
1 qt RAISINS #10
4 1/2 qt FLOUR GEN PURPOSE 10LB
2 1/2 qt COCONUT SWEETNED PRE
1 qt WALNUT; ENG SHELL
3 qt SUGAR; GRANULATED 10 LB
2 qt SALAD OIL; 1 GAL
2 5/8 tb NUTMEG GROUND
4 tb CINNAMON GROUND 1 LB CN
2 ts CLOVES GROUND
5 1/3 tb BAKING SODA
4 tb IMITATION VANILLA
1 1/3 tb SALT TABLE 5LB
2 Dozen EGGS SHELL
1 qt -
4 qt CARROTS FRESH
1 qt RAISINS #10
4 1/2 qt FLOUR GEN PURPOSE 10LB
2 1/2 qt COCONUT SWEETNED PRE
1 qt WALNUT; ENG SHELL
3 qt SUGAR; GRANULATED 10 LB
2 qt SALAD OIL; 1 GAL
2 5/8 tb NUTMEG GROUND
4 tb CINNAMON GROUND 1 LB CN
2 ts CLOVES GROUND
5 1/3 tb BAKING SODA
4 tb IMITATION VANILLA
1 1/3 tb SALT TABLE 5LB
1. OIL AND FLOUR SHEET PANS.
2. MIX FLOUR
3. ADD OIL
4. BEAT AT LOW SPEED UNTIL INGREDIENTS ARE MOISTENED * OFTEN.
5. BEAT AT MEDIUM SPEED 2 MINUTES
6. POOR INTO PREPARED PANS. BAKE 325 DEGREES FARENHEIT 55 TO 65 * MINUTES COOL COMPLETELY.
Recipe Number: S01306
SERVING SIZE: 1/8 PIE
2. MIX FLOUR
3. ADD OIL
4. BEAT AT LOW SPEED UNTIL INGREDIENTS ARE MOISTENED * OFTEN.
5. BEAT AT MEDIUM SPEED 2 MINUTES
6. POOR INTO PREPARED PANS. BAKE 325 DEGREES FARENHEIT 55 TO 65 * MINUTES COOL COMPLETELY.
Recipe Number: S01306
SERVING SIZE: 1/8 PIE