6 c. flour, unsifted (can be 4 c. regular flour and 2 c. whole wheat)
5 c. sugar
6 tsp. baking soda
6 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt
5 large jars baby food carrots
2 2/3 c. oil
1 Tbsp. vanilla
2 (1 lb. 4 oz.) cans crushed pineapple, drained
2 2/3 c. coconut or 1 (7 oz.) pkg.
2 c. chopped nuts
In large pan (8 quart pan) mix well flour,
sugar, baking soda, spices and salt. Add carrots, oil, eggs
and vanilla. Mix thoroughly. Stir in drained pineapple,
coconut and nuts. Pour into greased and floured pans. use 7
(7 3/8 x 3 5/8-inch) loaf pans and 1 (9 5/8 x 5 1/2-inch), but
you can use any assortment you wish or 3 -13 x 9-inch pans. Fill
loaf pans 2/3 full and bake at 350 degrees about 35 minutes or until
pick inserted in center comes out clean. Makes a lot of cake
but is easy to mix as it is a soft dough. Cakes keep very well in freezer.
Top with Cream Cheese Frosting.
Basic Cream Cheese Frosting:
1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter or margarine, softened
1/2 tsp. vanilla
2 c. confectioners sugar
Cream together cream cheese and butter, stir in vanilla. Mix in sugar until
smooth and of spreading consistency.
Return to SERVES 50 here
Return to CAKES & PIES Index here
Return to GROWLIES Index here