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Carrot Cake

carrot-cake-1

Cook Time: 50 Min

Yield: 16 Servings

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carrot-cake-1

Ingredients

  • CAKE
  • 2 C. sugar
  • 1 1/2 C. Crisco® All-Vegetable Shortening
  • 4 large eggs
  • 1/2 C. water
  • 2 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsps. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 3 C. finely shredded carrots (about 8 to 10 medium, peeled)
  • FROSTING
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (1 lb.) box powdered sugar (3 1/2 to 4 cups)
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. salt
  • GARNISH
  • Carrot curls
  • Chopped nuts

Directions

  1. HEAT oven to 350°F.
  2. SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray like Baker’s Joy®; 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.
  7. COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
  8. ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
  9. FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.

Carrot Cake

carrot-cake-1

Cook Time: 50 Min

Yield: 16 Servings

Ingredients

  • CAKE
  • 2 C. sugar
  • 1 1/2 C. Crisco® All-Vegetable Shortening
  • 4 large eggs
  • 1/2 C. water
  • 2 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsps. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 3 C. finely shredded carrots (about 8 to 10 medium, peeled)
  • FROSTING
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (1 lb.) box powdered sugar (3 1/2 to 4 cups)
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. salt
  • GARNISH
  • Carrot curls
  • Chopped nuts

Directions

  1. HEAT oven to 350°F.
  2. SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray like Baker’s Joy®; 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.
  7. COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
  8. ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
  9. FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.

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