Recipe Name Carrot Cake with Cream Cheese Frosting Submitted by jgouker Recipe Description G01301 Quantity 120 Quantity Unit Servings Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 11 cups (8 fl oz) water 3 cups Oil, canola and soybean 2 boxes carrot cake mix, Simply organic 8 cups cream cheese 12 cups unsifted sugar, powdered 2 tablespoons vanilla extract, imitation, no alcohol Steps Sequence Step 1 PAN: 18X24 SHEET PAN Pour total amount of water and oil into mixing bowl. 2 Add total amount of mix. 3 Mix using a paddle attachment on low speed for 30 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 30 seconds on low. 4 Bake in Convection oven at 300 degrees for 27-32 minutes. (Cake is done when center springs back when touched. *****NOTE: Rotate sheet cakes baked in convection oven one-half turn (180 degrees) after 7 minutes of baking. Once cool, frost using frosting in step 5. 5 Pre-Preparation instructions: Soften Cream Cheese Sift Powdered Sugar prior to measuring Use 1 1/4 QT per sheet cake Cream Softened Cream Cheese, sifted powdered sugar and vanilla in mixer bowl at low speed 4 minutes or until smooth and creamy. 6 Spread immediately on cooled cakes Cut: sheet pan 6x10 = 60 pieces; 2" full pan 4x8 = 32 pieces.