Carrot Cake for a Crowd

By The Canadian Living Test Kitchen

Tested till perfect

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Carrot Cake for a CrowdWe bulked up our favourite recipe to fill a 20-cup (5 L) metal cake pan, such as a 14- x 14- x 2-inch (35 x 35 x 5 cm) square or 15- x 11- x 2-inch (38 x 28 x 5 cm) rectangle. You can rent these from some cake-decorating stores, or buy one online at goldaskitchen.com. Or use two 13- x 9- x 2-inch (3.5 L) pans. 5 out of5based on1 ratings. 1 user reviews.
Carrot Cake for a Crowd

Carrot Cake for a Crowd
Photography by Yvonne Duivenvoorden

This recipe makes 36 servings

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Nutritional Info
Per each of 36 saervings: about -
cal 426426 cal
pro 4 g4g pro
total fat 21 g21g total fat
sat. fat 8 g8g sat. fat
carb 57 g57g carb
fibre 1 g1g fibre
chol 63 mg63mg chol
sodium 289 mg289mg sodium
potassium 120 mg120mg potassium
% RDI: -
calcium 44 calcium
iron 99 iron
vit A 3131 vit A
vit C 22 vit C
folate 1616 folate

More great recipes from this menu:

  • Preparation time: 25 minutes
  • Cook time : 35 minutes
  • Total time : PT60M

We bulked up our favourite recipe to fill a 20-cup (5 L) metal cake pan, such as a 14- x 14- x 2-inch (35 x 35 x 5 cm) square or 15- x 11- x 2-inch (38 x 28 x 5 cm) rectangle. You can rent these from some cake-decorating stores, or buy one online at goldaskitchen.com. Or use two 13- x 9- x 2-inch (3.5 L) pans.

Ingredients

  • 4 cups all-purpose flour 4 cups all-purpose flour
  • 4 tsp baking powder 4 tsp baking powder
  • 4 tsp cinnamon 4 tsp cinnamon
  • 2 tsp baking soda 2 tsp baking soda
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 1 tsp nutmeg 1 tsp nutmeg
  • 6 eggs 6 eggs
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 1-1/2 cups packed brown sugar 1-1/2 cups packed brown sugar
  • 1-1/2 cups vegetable oil 1-1/2 cups vegetable oil
  • 2 tsp vanilla 2 tsp vanilla
  • 4 cups grated carrots 4 cups grated carrots
  • 2 cans (each 14 oz/398 mL) crushed pineapple , drained2 cans (each 14 oz/398 mL) crushed pineapple, drained
  • Icing:
  • 1-1/2 pkg (each 8 oz/250 g) cream cheese , softened1-1/2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1-1/2 cups butter , softened1-1/2 cups butter, softened
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 7-1/2 cups icing sugar 7-1/2 cups icing sugar

Preparation

Grease and flour cake pan (see above). Line bottom with parchment paper. Set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

In separate bowl, beat eggs with granulated and brown sugars until light. Gradually beat in oil until thickened. Beat in vanilla. Pour over flour mixture and stir just until moistened. Stir in carrots and pineapple. Spread in prepared pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool in pan on rack. Invert onto platter.

Icing: In large bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top and sides of cake.

Source : Canadian Living Magazine: June 2010

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