Carrot Cake Recipe

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