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Cook Time:
50 mins
Makes:
N/A
Rating:
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CAKE
non-stick cooking spray
3 cups (750 mL) finely shredded carrots
2 cups (500 mL) sugar
1 1/2 sticks/cups (1 1/2 sticks) CRISCO® All-Vegetable Shortening Sticks
4 (4) large eggs
1/2 cup (125 mL) water
2 cups (500 mL) ROBIN HOOD® All Purpose Flour
1 tbsp (15 mL) ground cinnamon
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
FROSTING
8 ounces (227 g) cream cheese, softened
1/2 stick/cup (1/2 stick) CRISCO® All-Vegetable Shortening Sticks
1 lb (454 g) powdered sugar
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
GARNISH
carrot curls
chopped nuts
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1. Heat oven to 350°F (175°C).
2. Spray a 13 x 9 x 2-inch (33 x 23 x 5 cm) pan with non-stick cooking spray with flour; set aside.
3. Combine sugar and all-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, cinnamon, baking soda and salt; add to shortening mixture. Beat at low speed until blended. Beat 2 minutes at medium speed.
5. Add carrots. Beat until well blended. Pour into prepared pan.
6. Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
7. Invert cake on wire rack. Cool completely. Place cake on serving tray.
FROSTING
8. Combine cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
9. Add powdered sugar, 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.
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