Carrot Cake (Tom and Pina Walker)

[BrooksNYC]

This recipe, scribbled down for me thirty-five years ago by a professional husband/wife chef team, makes a HEAP BIG restaurant-size cake. Three 12" layers.

Did the Walkers serve it as a single-layer cake, or a triple-layer cake? I've forgotten. I only remember that it was insanely great. As in, "Shoot me, because the rest of my life will be an anticlimax after eating this cake."

 

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CARROT CAKE

Tom and Pina Walker

Grease and flour three (3) 12-inch pans

Preheat oven to 350

BLEND:

5 cups oil
4 cups whole eggs
15 cups shredded carrots

ADD & BLEND:

5 teaspoons vanilla extract
5 cups crushed pineapple
4 cups raisins

COMBINE:

10 cups all-purpose flour
10 cups sugar
10 teaspoons baking soda
10 teaspoons cinnamon
7 teaspoons salt

Add dry ingredients to wet ingredients. Pour into three (3) greased and floured 12-inch pans.

Bake for (???)  The recipe doesn't say, so you're on your own. Wahhhh!

Cool before icing.

ICING:

40 ounces cream cheese
20 ounces butter
5 teaspoons vanilla
5 teaspoons lemon juice
24 ounces confectioner's sugar (The ink faded. Does 24 ounces sound right? If not, sweeten to taste.)
 

Edited September 29, 2014 by BrooksNYC (log)