Recipe: USDA School Cafeteria Carrot Cake Squares and Frosting from 1988 (serves 50)

USDA SCHOOL CAFETERIA CARROT CAKE SQUARES
AND VANILLA CREAM FROSTING
Makes 50 Carrot Cake squares in a sheet pan (18x26x1-inch)

6 3/4 cups (1 lb 14 oz) all-purpose flour
4 cups (1 lb 11 1/2 oz) sugar
1/4 cup baking powder
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg (optional)
1 cup (2 1/2 oz) instant nonfat dry milk
8 large eggs (14 oz)
2 cups vegetable oil
6 cups (1 lb 7 oz) carrots, shredded
1/4 no. 10 can (1 lb 2 1/2 oz) canned, crushed pineapple, drained
1 1/2 cups (6 1/2 oz) chopped walnuts (optional)
Vanilla Cream Frosting (optional, recipe follows)
Confectioner's sugar (optional, for garnish)

1. Blend flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg (optional), and dry milk for 1 minute in mixer on low speed.

2. Add eggs and oil to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.

3. Add carrots, pineapple, and nuts (optional). Blend for 30 seconds on low speed. Beat for 2 minutes on medium speed.

4. Pour 8 lb 2 oz (3 3/4 qt) batter into each sheet pan(18x26x1-inch), which has been lightly oiled and dusted with flour. For 50 servings, use 1 sheet pan.

5. Bake until lightly browned:
Conventional Oven: 350 degrees F, 35-45 minutes
Convection Oven: 300 degrees F, 30-40 minutes.

6. Cool. If desired, frost or lightly dust with powdered sugar.

7. Cut each pan 5 x10 (50 pieces per pan).

VANILLA CREAM FROSTING
Makes enough to cover 1 sheet pan, 4 cups.

1/4 cup plus 1 tbsp (2 1/2 oz) butter or margarine
1/4 cup plus 2 tbsp (2 1/2 oz) shortening
7 1/2 cups (1 lb 14 oz) powdered sugar, unsifted
1/4 tsp salt
1/4 cup instant nonfat dry milk
1 tbsp vanilla
1/2 cup plus 3 tbsp water, room temperature

1. Cream butter or margarine and shortening in mixer at medium speed for 2 minutes until light and fluffy.

2. Combine powdered sugar, salt, and dry milk. Add to creamed butter or margarine. Mix for 1 minute on low speed.

3. Add vanilla while mixing at low speed. Slowly add water to obtain a spreading consistency. Scrape down bowl. Beat at medium speed for 5 minutes or until mixture is creamy and well blended. (For a thinner frosting, add additional water, 1 tsp at a time, mixing after each addition.)

4. Spread on cooled cakes.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".