People seem to think I own the ability to make a great carrot cake. I always say, if you can read, you can make anything. I am infamous for this cake, so bake it knowing you will be asked to bring it to every large function you attend forever!! I bake it in two commercial baking pans; which happen to fit into the oven I have. I've had ovens where these pans slid in like oven racks and a few ovens were not wide enough for them. You could always fill up every cake pan you own. It freezes well. If you leave it on the counter, you will gain 5 lbs because you can't walk by without taking a bite!
Winchuck Carrot Cake
Cake 8 cups sugar 5 1/2 cups oil (I only use 3 cups and possibly it could take less)
16 eggs
8 cups flour
8 teaspoons baking powder
8 teaspoons baking soda
8 teaspoons cinnamon
4 teaspoons salt
16 carrots shredded/grated
2 cups nuts
2 cups crushed pineapple
Frosting:
4 cups cream cheese
2 cups butter
8 cups powdered sugar
4 tablespoons vanilla
Mix dry ingredients in separate bowl. (I'm always careful to make sure that the baking powder and baking soda are not lumpy...squish them into powder or get a nasty taste when you hit one). Mix the sugar, eggs and oil with a mixer and then mix the two mixtures together. (Takes a really large bowl) and fold in the carrots and pineapple with nuts. Bake at 225 for 1 1/2 hours
Mix cream cheese, butter, powdered sugar and vanilla and frost the cake. I sprinkle with add'l nuts. For Halloween, I'm dividing out some frosting for an orange pumpkin and some green for trim.
