Carrot Cake
120 Servings 


Margarine, softened 2 lb. 12 oz.  ~1 qt. 1-1/2 cups 
Brown sugar 2 lb. 11 oz. 1 qt.  ~1-1/3 cups 
Granulated sugar 2 lb. 6 oz. 1 qt.  ~1-1/3 cups 
Whole eggs 2 lb.  ~16 
Vanilla extract 2 oz.  ~1/4 cup 
DOLE® Crushed Pineapple
well drained 6 lb. 11 oz.  ~1 (#10) can 
Carrots, shredded 5 lb.  ~1 gallon, 1 qt. 
Seedless raisins 1 lb. 12 oz.  ~1 qt. 1-1/3 cups 
All-purpose flour 4 lb.  ~1 gallon 
Baking soda 3 tbsp.  
Allspice 1-1/2 tsp. 
Cinnamon, ground 2 tbsp. 
Ginger, ground 2 tbsp. 
Salt 2-1/2 tsp. 

Frosting:
Cream cheese, softened 2 lb. 10 oz.  ~1 qt. 1-1/4 cups 
Margarine, softened 1 lb. 4 oz.   ~2-1/2 cups 
Confectioners sugar 2 lb. 8 oz.  ~ 2 qt. 
Lemon juice, fresh 2 oz.   ~1/4 cup 
Lemon peel, dry 1 tbsp. 




Beat in 20-quart mixer bowl, margarine and sugars until light and fluffy. 
Beat in eggs and vanilla.  Stir in pineapple, carrots and raisins. 
Stir together in separate bowl, flour, baking soda, cinnamon, ginger and salt. 
Gradually add to pineapple mixture and beat until blended. 
Scale 6 pounds batter into each of four parchment-lined, greased and 
floured half-sheet pans (13x18x1). Bake at 350°F. 35 minutes or until 
cake tests done. (NOTE: Cake may be baked in rounds. Scale 2 pounds 
batter into each prepared 9" round and bake at 350°F. 40 minutes.) 
Cool completely. 
Beat in mixer bowl, cream cheese with margarine until smooth. Beat in sugar, 
lemon juice and lemon peel. Spread 1 pound, 8 ounces over each sheet cake. 
Cut each cake 5x6. Garnish each piece with DOLE Pineapple Chunks and 
mint sprig, if desired. 



468 calories
21g fat (6g sat.)
75mg cholesterol
412mg sodium
66g carbohydrate
5g protein 

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