Name: Carrot Cake with Walnuts
Prep time: 30 min
Cook time: PT1.5H
Yield: 6 loafs
Ingredients: 12 cups sugar; 12 cups oil; 24 ea eggs; 16 cups flour; 3 tbsp baking soda; 3 tbsp baking powder; 2 tbsp cinnamon; 2 tbsp salt; 2.5 gal carrots (shredded); 6 cups walnuts (shelled, toasted and coarsely chopped)

Carrot Cake with Walnuts

CourseQuickbreads

Servings	Prep Time
6 loafs	30 minutes

Cook Time

1.5 hours

Servings	Prep Time
6 loafs	30 minutes

Cook Time

1.5 hours

Carrot Cake with Walnuts

CourseQuickbreads

Servings	Prep Time
6 loafs	30 minutes

Cook Time

1.5 hours

Servings	Prep Time
6 loafs	30 minutes

Cook Time

1.5 hours

Ingredients

12 cups sugar
12 cups oil
24 ea eggs
16 cups flour
3 tbsp baking soda
3 tbsp baking powder
2 tbsp cinnamon
2 tbsp salt
2.5 gal carrots shredded
6 cups walnuts shelled, toasted and coarsely chopped

Servings: loafs

Units:

Instructions

Wet ingredients

Beat sugar, oil and eggs in mixer

Dry Ingredients

Sift all dry ingredients. Add to wet ingredients. Add shredded carrots and walnuts and incorporate.

Bake

Pre-heat oven to 350F. Divide batter into 6 parchment lined bread pans. Bake for 1.5 hours. Cool, remove with paper from pans. Peel back paper and slice loafs into 11 slices or wrap and freeze.

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