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Old-Fashioned Carrot Cake

old-fashioned-carrot-cake

Cook Time: 1 Hr

Yield: 15 to 18 Servings

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old-fashioned-carrot-cake

Ingredients

 

  • 2 C. sugar
  • 1 1/2 C. Crisco® Pure Vegetable Oil
  • 4 large eggs
  • 2 1/4 C. all-purpose flour
  • 2 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Clabber Girl® Baking Soda
  • 3 C. coarsely grated raw carrots
  • 1/2 C. chopped nuts
  • 1/2 C. raisins
  • FROSTING
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 C. butter
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 (1 lb.) pkg. powdered sugar

Directions

  1. HEAT oven to 350°F. Coat 13 x 9-inch pan lightly with no-stick cooking spray like Baker’s Joy®.
  2. BLEND together sugar, oil and eggs in large bowl at medium speed of electric mixer for 2 minutes. Stir together flour, salt, cinnamon and soda in medium bowl. Add to sugar mixture. Beat at low speed 1 minute. Stir in carrots, nuts and raisins. Spread in prepared pan.
  3. BAKE 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely.
  4. BEAT together softened cream cheese and butter. Add vanilla. Gradually beat in powdered sugar until desired spreading consistency, adding more powdered sugar to thicken or milk to thin frosting. Spread on cooled cake. Store in refrigerator.

Old-Fashioned Carrot Cake

old-fashioned-carrot-cake

Cook Time: 1 Hr

Yield: 15 to 18 Servings

Ingredients

 

  • 2 C. sugar
  • 1 1/2 C. Crisco® Pure Vegetable Oil
  • 4 large eggs
  • 2 1/4 C. all-purpose flour
  • 2 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Clabber Girl® Baking Soda
  • 3 C. coarsely grated raw carrots
  • 1/2 C. chopped nuts
  • 1/2 C. raisins
  • FROSTING
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 C. butter
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 (1 lb.) pkg. powdered sugar

Directions

  1. HEAT oven to 350°F. Coat 13 x 9-inch pan lightly with no-stick cooking spray like Baker’s Joy®.
  2. BLEND together sugar, oil and eggs in large bowl at medium speed of electric mixer for 2 minutes. Stir together flour, salt, cinnamon and soda in medium bowl. Add to sugar mixture. Beat at low speed 1 minute. Stir in carrots, nuts and raisins. Spread in prepared pan.
  3. BAKE 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely.
  4. BEAT together softened cream cheese and butter. Add vanilla. Gradually beat in powdered sugar until desired spreading consistency, adding more powdered sugar to thicken or milk to thin frosting. Spread on cooled cake. Store in refrigerator.

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