Carrot cake (SIP) recipe

We were buying these pre fabricated and after not making the 48 minimum advance notice it occurred to us it maybe easier and more cost efficient to do them in house. And we were right. The outcome product is superior. So with chefs recipe for the base and mine for the frosting we are set. Note that we bake the carrot cake on sheet trays to keep the correct thickness. About one finger. Any more and it won't work in the ramekins if you want to have the desired effect of the Terrine or layers we are doing. For the cake:(bake at 375 in convection turning halfway through. About 12-15 minutes total. Let cool on speed rack and then refrigerate. 32 Oz sugar. .5 Oz baking powder. .5 Oz baking soda. .5 tsp CINNAMON. 30 Oz flour, AP. 10 egg yolks, medium sized eggs. 30 Oz plain oil, canola preferred. 3 lb carrots, peeled, ran over box grater large size. 12 Oz egg whites beat to soft peaks. Keep cold. Mix all the dry ingredients. Mix all the wet with exception of the whites. Do mix the grated carrot into to wet mix. Add the dry to the wet gently with a wisk. Using a spatula or wooden spoon fold in egg whites very gently. Lay out onto prepared sheet trays either greased or parchment. I do both. You will need one large full and one half sheet tray for this recipe. As mentioned before, the thickness can be no more than one finger thick. Any thicker and the recipe will not work. Bake until golden brown and knife comes out clean. 15-17 minutes. Place on speed rack and let cool. Finally place in refrigerator and cool. Meanwhile.... (make the frosting) For the frosting: 32 Oz cream cheese softened and placed in kitchen aid with paddle attachment. Mix until soft and workable. No lumps. Must be smooth. 2 cup confectionery sugar. 4 TB orange zest or less depending on flavor. 1 pinch salt. 2 cups cream, cold. Once the cream cheese is ready add the sugar, zest, and salt. Finally slowly add cream. Remove from bowl and place in pastry bag and refrigerate. Construction.... Cut the carrot cake into desired shapes, in our case rounds that fit into our ramekins. Place one piece of carrot cake cake round into ramekin and press down to make sure there is no air and the cake is completely covering covering the bottom "layer". Squeeze enough of your frosting in next to make a layer the same thickness as the cake. Smooth out level. Add another carrot cake round and then a layer of frosting until the desired amount Of layers is met. In our case 2 of each. Seal or wrap tightly and wait until service. About 15 minutes before being served remove from refrigerator and let come to room temperature. Very simple but great tasting dessert with a small twist on the traditional version. This recipe makes 20 ramekins with 1 half sheet tray of cake left and one half point left of frosting.