CARROT CAKE
 

 

INGREDIENTS

Carrot Cake

1-1/8 cup

2 cups

2 teaspoons

3

2 cups

2/3 cup

1 cup

1 teaspoon

3 cups

2-2/3 teaspoons

2-2/3 teaspoons

One 11 oz. can

Oil

Sugar

Vanilla

Eggs

Shredded Carrots

Walnuts

Coconut

Salt

Flour

Baking Soda

Cinnamon

Mandarin Oranges

Cream Cheese Frosting

1 cup

1/2 cup (4 oz.)

2 teaspoons

2 cups

Cream Cheese

Butter

Vanilla

Confectioners Sugar
 

Recommended Blodgett Equipment:

Blodgett Deck, Convection or Combi Oven

 

Preheat to: 350ºF (177ºC)

 

  

Carrot Cake

  1. Combine all ingredients in a large bowl and mix well.

  2. Pour into a well greased 9" x 13" pan.

  3. In a Blodgett Deck Oven: Bake at 350-375ºF for 40-45 minutes

In a Blodgett Convection Oven: Bake at 350ºF for 35 minutes on low fan speed

In a Blodgett Combi Oven: Bake at 350ºF for 35 minutes on low fan speed in the Hot Air mode

  1. Let cake cool before frosting

Cream Cheese Frosting

  1. Combine all ingredients in a bowl and mix well.

  2. Spread on cool carrot cake.