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