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.
Nutrition
Serving size
(1 slice, 1/16 of cake)
Calories 560
Calories from Fat270g
Total Fat 30g
Saturated Fat 9g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 70mg
Sodium 420mg
Potassium 0mg
Total Carbohydrates 68g
Dietary Fiber 1g
Sugars 54g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet