Classic Carrot Cake Recipe

Classic Carrot Cake

• Cake
• 1 C. (250 mL) Crisco^® Canola Oil or Crisco^® Pure Vegetable Oil
• 1 C. (250 mL) sugar
• ³/₄ C. (175 mL) packed brown sugar
• 4 eggs
• 2 C. (500 mL) all-purpose flour
• 2 tsp. (10 mL) ground Saigon cinnamon
• 2 tsp. (10 mL) baking soda
• 2 tsp. (10 mL) baking powder
• 1 tsp. (5 mL) salt
• 3 C. (750 mL) finely grated carrots (approx. 1 lb/454 g)
• Icing
• ¹/₄ C. (50 mL) butter, softened
• 1 C. (250 mL) regular or low fat cream cheese, softened
• 4 C. (1 L) icing sugar
• 1 tsp. (5 mL) pure vanilla extract
• 1 Tbsp. (15 mL) milk, if necessary