Carrot Cake
Prep Time: 30 min
Cook Time: 50 Min
Serves 16 Servings
Difficulty Easy
Ingredients
CAKE
- 2 C. sugar
- 1 1/2 Crisco® All-Vegetable Shortening
- 4 large eggs
- 1/2 C. water
- 2 C. all-purpose flour
- 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
- 2 tsps. Clabber Girl® Baking Soda
- 1 tsp. salt
- 3 C. finely shredded carrots (about 8 to 10 medium, peeled)
FROSTING
- 1 (8 oz.) pkg. cream cheese
- 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 (1 lb.) box powdered sugar (3 1/2 to 4 cups)
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 tsp. salt
GARNISH
- Carrot curls
- Chopped nuts
Directions
- HEAT oven to 350°F.
- SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
- COMBINE sugar and shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
- COMBINE flour, cinnamon, baking soda and salt in medium bowl; add to shortening mixture. Beat at low speed until blended. Beat 2 minutes at medium speed.
- ADD carrots. Beat until well blended. Pour into prepared pan.
- BAKE 40 to 55* minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Cool completely. Place cake on serving tray.
- COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
- ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
- FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.
