Port Huron Hospital – a leader in healing, your partner in health.

Carrot Cake (48 servings)

2 quarts flour (all-purpose)
2 quarts sugar
2 1/2 tablespoons baking soda
1 1/4 tablespoons salt
1 quart canola oil
16 medium eggs
3 quarts carrots
1 1/4 tablespoons vanilla extract
2 1/2 tablespoons cinnamon, ground

Cream Cheese Frosting

2 pounds cream cheese
1 pound margarine
4 pounds powdered sugar
1 1/4 tablespoons vanilla extract

Mix flour, sugar, cinnamon, soda, salt and oil. Beat in eggs one at a time, then add carrots and vanilla. Bake at 350 for about 45-50 minutes.

Mix all frosting ingredients together until creamy.   Spread on cooled cake.

PER SERVING: 681.3 Calories, 34.1 g Total, Fat, 7.4 g Saturated Fat, 83.1 mg Cholesterol, 729.0 mg Sodium, 90.5 g Total Carbohydrate, 1.7 g Dietary Fiber, 5.7 g Protein, 107.8 mg Calcium.