Carrot Cake with Cream Cheese Frosting

Fruit, Grains, Vegetables, Snack/Side, Vegetarian

Yield: 96 Servings

For Enhanced Meal Pattern only:

1 portion provides:

Fruit and Vegetables: 1/4 serving

Ingredients

2 1/4 cups Pineapple, crushed, canned in juice 

4 3/4 cups Flour, whole wheat 

3 1/4 cups Flour, all-purpose, enriched 

2 tbsp Baking soda 

2 tbsp Baking powder 

2 tbsp Cinnamon, ground 

2 1/4 cups Oil, olive or canola 

4 3/4 cups Sugar

13 each Eggs, large 

1 gal 2 qt 1 cup Carrots, peeled, grated  

3 cups Raisins, dark or golden, seedless 

1 qt 2 1/4 cups Cream cheese, low-fat 

3/4 cup 2 tbsp Honey 

1 3/4 cups Pineapple juice (reserved from above) 

Method

  1. Preheat the oven to 350° F. Spray a 9 X 13 sheet pan baking sheet for 12 servings, or 8 half-size sheet pans for 96 servings, or the desired number of cupcake tins with baking spray. (Optional: Line cupcake tins with cupcake papers.)  

  2. Drain the pineapple and reserve the juice to add to the frosting.  

  3. Combine the flours, baking soda, baking powder, and cinnamon in a bowl. Stir with a whisk to remove lumps and distribute the ingredients evenly. 

  4. Combine the oil, sugar, eggs, and drained pineapple in a bowl and blend well. Stir this mixture into the combined dry ingredients until evenly blended. 

  5. Add the carrots to the batter and stir by hand until incorporated. 

  6. Add the raisins. 

  7. Transfer the batter to the baking pan or portion it into cupcake tins with a #10 scoop. Bake at 350° until a tester inserted in the cake comes out with a few moist crumbs clinging. about 40 minutes for a 9 X13 pan, 45 to 50 minutes for a half-size sheet pan, and about 20 minutes for cupcakes. Let the cake or cupcakes cool thoroughly on a rack before icing. 

  8. To make the icing, blend the cream cheese, sugar, and vanilla until very smooth. Transfer to a plastic pastry bag and pipe over the surface of the cake or cupcakes (about 1 tbsp/1/2 ounce per cupcake.) 

  9. Chill the frosted cake before serving to allow the icing to firm. This will make it easier to cut the cake into portions. To cut portions, make squares about 2 inches by 3 inches, weighing about 3 oz total (includes the icing.) 

Source: Jeremy West, Greeley-Evans Weld County School District 6