***All ingredients should be at room temperature***
Blend the following ingredients until moistened:
• 15 extra large eggs
• 11 ½ cups cake flour
• 2 ½ teaspoons salt
• 3 T. + 1 t. baking soda
• 7 ½ cups sugar
• 3 3/4 c. Hellman’s Mayonaise
• 3 T. + 1 t. cinnamon
• 32 oz crushed pineapple with the juice
• 1 ½ t. allspice
• ½ teaspoon ginger
• ½ teaspoon nutmeg
Fold in:
• 10 cups shredded carrots
• 3 3/4 cups hand chopped pecans and walnuts (Chopped in chunks)
Bake at 350 degrees until done.
Filling and Frosting for Carrot Cake
(To decorate mix with regular frosting) (Needs to doubled or tripled to cover whole cake)
• 1 ½ lbs (8 – 3 oz bars) Lindt white chocolate (Chocolate must have high butterfat content)
• 4 – 8 oz packages cream cheese
• 2 cups unsalted butter
• 1/4 cup fresh squeezed lemon juice (roll lemons)
Melt chocolate in double boiler, cool to room temperature.
Blend in cream cheese and butter. Add lemon juice gradually.
Use straight for inside, doesn’t hold well in heat.