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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Carrot cake is an all-time favorite and no wonder...grated sweet carrots provide flavor, moistness and texture while a dusting of cinnamon adds a little spice. The frosting is a classic too: cream cheese mixed with sugar and vanilla. To serve, garnish with carrot curls. Ingredients:
non-stick cooking spray |
3 cups carrots, finely shredded |
2 cups sugar |
1 1/2 cups crisco all-vegetable shortening |
4 large eggs |
1/2 cup water |
2 cups all-purpose flour |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1 teaspoon . salt |
8 ounces cream cheese, softened |
1/2 cup crisco all-vegetable shortening |
1 lb icing sugar |
1 teaspoon vanilla, extact |
1/4 teaspoon salt |
carrot curls |
chopped nuts |
Directions:
1. Heat oven to 350°F.
2. Spray a 9x13x2-inch pan with non-stick cooking spray; set aside.
3. CAKE: 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 medium bowl, combine flour, cinnamon, baking soda and salt; add to shortening mixture. Beat at low speed untl blended. Beat 2 minutes at medium speed.
5. Add carrots. Beat until blended. Pour into prepared pan. Bake 40-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
6. Invert on wire rack. Cool completely. Place on serving tray.
7. FROSTING: Combine cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
8. Add icing sugar, vanilla extract and salt,. Beat until blended. Beat at medum speed until frosting is of desired consistency.
9. Frost top and sides of cake.
10. For optional garnish, place nuts and carrot curls on each serving.
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