Carrot Cake
Ingredients
- CAKE
- Baking spray with flour
- 2 cups sugar
- 1 1/2 cups Crisco® All-Vegetable Shortening
- OR 1 1/2 sticks Crisco® Baking Sticks All-Vegetable Shortening
- 4 large eggs
- 1/2 cup water
- 2 cups all-purpose flour
- 1 tbsp. ground cinnamon
- 2 tsps. baking soda
- 1 tsp. salt
- 3 cups finely shredded carrots (about 8 to 10 medium, peeled)
- FROSTING
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 (1 lb.) box powdered sugar (3 1/2 to 4 cups)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- GARNISH
- Carrot curls
- Chopped nuts
Directions
- Step 1
HEAT oven to 350°F.
- Step 2
SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
- Step 3
COMBINE sugar and shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
- Step 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.
- Step 5
ADD carrots. Beat until well blended. Pour into prepared pan.
- Step 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.
- Step 8
COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
- Step 9
ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
- Step 10
FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.
FROSTING
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