Carrot Cake - cooking recipe

Ingredients

10 qt. + 1/2 c. all-purpose flour
1 gal. 1 qt. sugar
1 1/2 c. baking powder
3 Tbsp. salt
3 Tbsp. cinnamon
2 Tbsp. cloves
2 Tbsp. nutmeg
3 c. dry milk

Preparation

Blend 1 minute on low speed in mixer bowl.
Add 48 eggs; blend 30 seconds.
Add 3 quarts oil; beat 6 minutes.
Add 2 gallons and 1 quart shredded carrots and 1 1/2 (#10) cans crushed pineapple. Blend 30 seconds and beat on medium speed for 2 minutes.