Carrot Cake

17 ingredients
9 steps

Ingredients

  • PillsburyTM Baking Spray with Flour
  • 2 cups sugar
  • 1 1/2 cups Crisco All-Vegetable Shortening OR 1 1/2 sticks Crisco(R) Baking Sticks All-Vegetable Shortening
  • 4 large eggs
  • 1/2 cup water
  • 2 cups Pillsbury BEST All Purpose Flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrots finely, about 8 to 10 medium, peeled
  • 8 ounces cream cheese softened
  • 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 pound powdered sugar 3 1/2 to 4 cups
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • carrot curls
  • chopped nuts

Directions

  1. 1
    HEAT oven to 350°F.
  2. 2
    SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
  3. 3
    COMBINE sugar and shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
  4. 4
    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.
  5. 5
    ADD carrots. Beat until well blended. Pour into prepared pan.
  6. 6
    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.
  7. 7
    COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
  8. 8
    ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
  9. 9
    FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.

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