USDA School Cafeteria Carrot Cake squares and Frosting from 1988

Makes 50 Carrot Cake squares in a sheet pan(18" x26" x1").

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)

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(18"
x26" x1"), 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).

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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".