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Ingredients
- Pillsbury® 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 Pillsbury BEST® All Purpose Flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups finely shredded carrots (about 8 to 10 medium, peeled)
- FROSTING
- 1 (8 oz.) package cream cheese, softened
- 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 teaspoon vanilla extract
- 1/4 teaspoon salt
- GARNISH
- Carrot curls
- Chopped nuts
Details
Servings 16
Preparation time 30mins
Cooking time 30mins
Adapted from crisco.com
Preparation
Step 1
1.
HEAT oven to 350°F.
2.
SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
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.
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.
ADD carrots. Beat until well blended. Pour into prepared pan.
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.
FROSTING
1.
COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
2.
ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
3.
FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.
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