Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 16 \N | EGGS SHELL |
| 2¼ pounds | CARROTS FRESH |
| 12 ounces | RAISINS #10 |
| 4½ pounds | FLOUR GEN PURPOSE 10LB |
| 14 ounces | NUTS MIX SHELL #10 |
| 4¾ pounds | SUGAR; GRANULATED 10 LB |
| 3¼ pounds | SALAD OIL; 1 GAL |
| 2 ounces | BAKING POWDER |
| 3 tablespoons | CINNAMON GROUND 1 LB CN |
| ½ ounce | SALT TABLE 5LB |
| \N 3 | MINUTES. |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO NOT WHIP AIR INTO MIXTURE.
2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.
3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED 4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.
5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.
6. BAKE 30 MINUTES OR UNTIL DONE.
7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED, FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G02400
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .