Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PillsburyTM Baking Spray with Flour; 2 cups sugar; 1 1/2 cups Crisco All-Vegetable Shortening OR 1 1/2 sticks Crisco(R) Baking Sticks All-Vegetable Shortening; 4 large eggs; 1/2 cup water; 2 cups Pillsbury BEST All Purpose Flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 3 cups shredded carrots finely, about 8 to 10 medium, peeled; 8 ounces cream cheese softened; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1 pound powdered sugar 3 1/2 to 4 cups; 1 teaspoon vanilla extract; 1/4 teaspoon salt; carrot curls; chopped nuts

Servings: persons

PillsburyTM Baking Spray with Flour
2 cups sugar
1 1/2 cups Crisco All-Vegetable Shortening OR 1 1/2 sticks Crisco(R) Baking Sticks All-Vegetable Shortening
4 large eggs
1/2 cup water
2 cups Pillsbury BEST All Purpose Flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots finely, about 8 to 10 medium, peeled
8 ounces cream cheese softened
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1 pound powdered sugar 3 1/2 to 4 cups
1 teaspoon vanilla extract
1/4 teaspoon salt
carrot curls
chopped nuts

1
HEAT oven to 350u00b0F.
2
SPRAY a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
3
COMBINE sugar and shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
4
COMBINE flour, cinnamon, baking soda and salt in medium bowl; 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. Invert cake on wire rack. Cool completely. Place cake on serving tray.
7
COMBINE cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
8
ADD powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
9
FROST top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.

1671

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: PillsburyTM Baking Spray with Flour, 2 cups sugar, 1 1/2 cups Crisco All-Vegetable Shortening OR 1 1/2 sticks Crisco(R) Baking Sticks All-Vegetable Shortening, 4 large eggs, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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