Carrot Cake for a Crowd

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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.

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  • 36

Ingredients

  • Icing:
  • 4 cups (1 L) all-purpose flour
  • 4 tsp (18 mL) baking powder
  • 4 tsp (18 mL) cinnamon
  • 2 tsp (10 mL) baking soda
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) nutmeg
  • 6 eggs
  • 1-1/2 cups (375 mL) granulated sugar
  • 1-1/2 cups (375 mL) packed brown sugar
  • 1-1/2 cups (375 mL) vegetable oil
  • 2 tsp (10 mL) vanilla
  • 4 cups (1 L) grated carrots
  • 2 cans (each 14 oz/398 mL) crushed pineapple, drained
  • 1-1/2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1-1/2 cups (375 mL) butter, softened
  • 1-1/2 tsp (7 mL) vanilla
  • 7-1/2 cups (1.875 L) icing sugar

Preparation

Step 1

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.


Nutritional Info
Per each of 36 saervings: about -
cal 426
pro 4 g
total fat 21 g
sat. fat 8 g
carb 57 g
fibre 1 g
chol 63 mg
sodium 289 mg
potassium 120 mg
% RDI: -
calcium 4%
iron 9%
vit A 31%
vit C 2%
folate 16%

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