&noscript=1 />

Prep Time:
30 minutes

Cook Time:
50 minutes

Servings:
16 servings

Prep Time:
30 minutes

Cook Time:
50 minutes

Servings:
16 servings

Carrot Cake

INGREDIENTS

Carrot Cake

  • Cake
  • 3 C. (750 mL) finely shredded carrots
  • 2 C. (500 mL) sugar
  • 1 1/2 C. (375 mL) Crisco® All-Vegetable Shortening
  • 4 large eggs
  • 1/2 C. (125 mL) water
  • 2 C. (500 mL) all-purpose flour
  • 1 Tbsp. (15 mL) ground Saigon cinnamon
  • 2 tsp. (10 mL) baking soda
  • 1 tsp. (5 mL) salt
  • Frosting
  • 8 ounces (227 g) cream cheese, softened
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 1 lb (454 g) icing sugar
  • 1 tsp. (5 mL) pure vanilla extract
  • 1/4 tsp. (1 mL) salt
  • Garnish
  • carrot curls
  • chopped nuts

DIRECTIONS

  1. Heat oven to 350°F (180°C).
  2. Spray a 13″ x 9″ x 2″ (33 cm x 23 cm x 5 cm) pan with non-stick cooking spray; set aside.
  3. Combine sugar and vegetable shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
  4. In a medium bowl, combine flour, Ground Saigon Cinnamon, baking soda and salt; add to shortening mixture. Beat at low speed until blended. Beat for 2 minutes at medium speed.
  5. Add carrots. Beat until well blended. Pour into prepared pan.
  6. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.
  7. Invert cake on wire rack. Cool completely. Place cake on serving tray.
  8. Frosting: Combine cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
  9. Add icing sugar, Pure Vanilla Extract and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
  10. Frost top and sides of cake.
  11. For optional garnish, place nuts and carrot curls on each serving.