Rich JW Allen Country Classic Carrot Cake Base

Carrot Cake

Preparation type: BAKE
Preparation instructions: THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. 3 SPEED MACHINE USE 1ST AND 2ND SPEEDS. 4 SPEED MACHINE USE 2ND AND 3RD SPEEDS. LARGE BATCH SMALL BATCH 30 LB 10 LB CARROT CAKE BASE 6 LB 12 OZ 2 LB 4 OZ WATER MIXING INSTRUCTIONS: PLACE WATER IN BOWL, ADD MIX ON TOP. MIX 1 MINUTE IN LOW SPEED. THEN CONTINUE MIXING IN MEDIUM SPEED FOR 3 MINUTES. 6 LB 12 OZ 2 LB 4 OZ WATER 9 LB 3 LB VEGETABLE OIL MIXING INSTRUCTIONS: ADD WATER AND OIL OVER A 2 MINUTE PERIOD IN LOW SPEED. SCRAPE BOWL. CONTINUE MIXING IN LOW SPEED FOR 3 MINUTES. 12 LB 4 LB SHREDDED CARROTS 6 LB 2 LB SOAKED DRAINED RAISINS 6 LB 2 LB CHOPPED WALNUTS MIXING INSTRUCTIONS: ADD TO THE BATTER AND MIX FOR A 1 MINUTE PERIOD IN LOW SPEED. STAGE 3 FOR FRUIT CAKE*: 35-LBS 7 OZ 11-LBS 13 OZ 50/50 GLAZED FRUIT 12-LBS 6 OZ 4-LBS 2 OZ LIGHT RAISINS 12-LBS 6 OZ 4-LBS 2 OZ DARK RAISINS 10-LBS 8 OZ 3-LBS 8 OZ PECAN TOPPERS * SCALE FRUIT AND RAISINS. WASH AND DRAIN WELL AND LET STAND OVERNIGHT IN A PLASTIC BAG. ADD PECANS BEFORE USING. PLACE FRUIT MIXTURE AND NUTMEATS INTO A LARGE MIXING BOWL. POUR BATTER OVER MIXTURE, AND FOLD BATTER BY HAND. BATTER TEMPERATURE: 70F TO 72F SCALE: 28 OZ INTO 8" X 3-3/4" X 2-1/2" 20 OZ INTO 8" SQUARE PAN BAKE: 350F FOR 25 TO 45 MINUTES. FOR CARROT CAKE ICING: 8 LB POWDERED SUGAR 4 LB CREAM CHEESE 2 LB BUTTER MARGARINE 1.5 OZ VANILLA - CREAM UNTIL LIGHT. OPTIONAL: 2 LB FLAKE COCONUT 1 LB CHOPPED NUTS 1 LB SEEDLESS RAISINS - ADD / INCORPORATE WELL.