GOLDEN NUGGET CAKE
(Carrot Cake)
Makes 100 servings. Bake in 350° oven.
2 pans, 18” x 26” x 1”
INGREDIENTS |
MEASURES |
|
| All-purpose flour | 2 qts. & 2 cups (or 10 cups) | |
| Sugar | 2 qts. & 2 cups (or 10 cups) | |
| Baking powder | 3 Tbsps. & 1 tsp. | |
| Soda | 3 Tbsps. & 1 tsp. | |
| Salt | 5 tsps. | |
| Cinnamon | 3 Tbsps. & 1 tsp. | |
| Chopped nuts, if desired | 1 qt. & 1 cup (or 5 cups) | |
| Shell eggs ** | 20 | |
| Vegetable oil *** | 1 qt. &3 ½ cups (or 7 ½ cups) | |
| Grated carrots | 3 qts. & 3 cups (or 15 cups) |
** 3 1/3 cups sifted dried whole eggs and 3 1/3 cups water may be substituted for shell eggs.
*** Melted butter or margarine may be substituted for oil
DIRECTIONS:
- Put 2 qts. or 8 cups flour, sugar, salt, baking powder, soda and cinnamon into mixer and blend 3 minutes on low speed.
- Mix the remaining 2 cups flour with the nuts.
- Add oil and beaten eggs and mix until smooth. Add grated carrots.
- Fold in floured nuts. Put batter into shallow oiled or greased baking pans.
- Bake in 350° F. oven for one hour or until done and brown. Cool and frost or glaze. (Frosting recipe on next page – Page 120)
| Number of Portions
Size of Portion |
100 1 each |
| Calories……….
Cholesterol…… Sodium……….. Fiber………….. |
291
43 Mg 194 Mg 0.96 G |
Iron………….. Calcium………
Vitamin A…… Vitamin C…… |
0.96 Mg 41.25 Mg 483 RE 1.60 Mg |
Protein……………
Carbohydrates…… Total Fat ………… Saturated Fat……. |
2.72 G 31.78 G 17.51 G 3.10 G |
3.74% 43.70% 54.19% 9.59% |