Friday, February 25, 2011

Carrot Cake for 30


One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan.  I have an 11 X 15 straight sided light colored aluminum pan that serves  30 pieces.  You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top.  Carrot cake can be baked the day ahead which just allows the flavours to blend and gives you a bit more of a breather when you are preparing for a larger group.


Cake ingredients
  • 5 cups grated carrots (about 8 medium sized)
  • 2 19 ounce/ 540 ml pineapple chunks, drained
  • 6 eggs  or to equal 1 1/3 cups  (this is important as in this quantity egg size makes a difference
  • 1 1/4 cups canola oil
  • 1 cup white sugar
  • 1 1/2 cup brown sugar (packed)
  • 4 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 2 teaspoons salt
Icing ingredients
  • 1  8 ounce package cream cheese
  • 2 tablespoons maple syrup
  • 2 tablespoons egg white powder
  • 4 cups icing sugar
  1. Preheat oven to 350 F  (you will turn it down for baking)
  2. Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
  3. Put the pineapple in the food processor and pulse until it is mushy.  (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside
  4. Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan.  Do not grease the remaining sides .. cakes cannot crawl up a greased side.
  5. In a large bowl whisk together the dry ingredients.
  6. In another large mixing bowl, combiner the eggs, and sugars and beat until light.
  7. Add oil and beat until thick.
  8. Add the dry ingredients and mix just until moistened.
  9. Add the carrots and pineapple and stir until well combined.
  10. Spread evenly in the pan.
  11. Put in the oven on the center rack and turn the oven down to 325.
  12. Bake 50 minutes or until a toothpick tests clean in the center of the cake.
  13. Let cool and then remove from pan if the cake is to be decorated for display.
To make icing.
  1. In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.
  2. Spread on cake and then refrigerate.
If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. 

To decorate sprinkle with 2 cups crushed walnuts if desired.  This is a perfect topping.  It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.

17 comments:

  1. The carrot cake looks scrumptious and thank you for the tip on the size of the pan. All those small details make for a good result.

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  2. Thanks for these tips...have a nice weekend, hugs, Flavia

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  3. This cake I have often made for a big crowd as well. I even served it as one of the options for our school dessert theatre. I have the same pan as you. I bouht it a long time ago with a 40% off coupon at Michaels craft store.
    Have a good weekend! I am off to serve Alina's cinnamon twists for the coffee break at the church seminar! Thanks for sharing the recipe!

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  4. That makes my mouth water. I like the addition of maple to your icing.....i have to give that a try.

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  5. I LOVE carrot cake! With pineapple makes it even better. Sooo glad you shared. I'll be over for a piece soon. =)

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  6. Could you send me a piece right now?
    I can smell it and imagine that with a freshly ground cup of coffee.
    Next week we have a huge group coming.Perfect idea.

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  7. I was longing for a piece of this cake the other day, just remembering it. It was delicious, Lovella!
    Carrot cake is my favorite cake to make for large crowds, such a baby showers etc.. so easy to decorate ... with the nuts or I make a bit extra of the frosting and, once I have spread frosting all over the cake, I add a bit of confectioner's sugar and color to the remnant and it will pipe easily.

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  8. To figure out which alternate pans to use, I always do it like this: 11" x 15" = 165 square inches. The closest equivalent would be two 9" square pans with a combined total of 162 square inches. Mmmmm...now I'm hungry for carrot cake : )

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  9. Your recipe looks great Lovella. I'd love a piece right now...

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  10. Could this also work in a bundt pan....I am thinking it would be you make have to cook it longer....what do you think.

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  11. I think the batter would work well in a bundt pan but since I don't know how big your pan is. .I'd not fill it more than 3/4 full and then use the rest for cupcakes.

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  12. Yummy looking cake!! Actually it is only a delicate cake that won't rise quite as high when greasing pans (angel food cake). No worries with most cakes, especially carrot cake! Simply grease or spray the pan and pour the batter in. Rises beautifully!

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  13. Wow, what a great recipe to have tucked away for a large gathering. Love your posts as always! ~Heidi

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  14. This is by far the best carrot cake I have ever made. I used a 15 by 15 pan. worked fine.

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  15. Elizabeth said;NZ
    great for easter love the big
    recipe

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  16. Has anyone tried making this one gluten/wheat free?

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    Replies
    1. There is a gluten free Pineapple Carrot Cake on our blog .. you can find it under Gluten Free ...

      http://www.mennonitegirlscancook.ca/2011/03/pineapple-carrot-cake-gluten-free.html

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