Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: non-stick cooking spray; 3 cups carrots, finely shredded; 2 cups sugar; 1 ½ cups crisco all-vegetable shortening; 4 large eggs; ½ cup water; 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon . salt; 8 ounces cream cheese, softened; ½ cup crisco all-vegetable shortening; 1 lb icing sugar; 1 teaspoon vanilla, extact; ¼ teaspoon salt; carrot curls; chopped nuts

Servings: persons

non-stick cooking spray
3 cups carrots, finely shredded
2 cups sugar
1 ½ cups crisco all-vegetable shortening
4 large eggs
½ cup water
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon . salt
8 ounces cream cheese, softened
½ cup crisco all-vegetable shortening
1 lb icing sugar
1 teaspoon vanilla, extact
¼ teaspoon salt
carrot curls
chopped nuts

1
Heat oven to 350F.
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.
4
Beat in eggs until blended.
5
Beat in water at low speed until blended.
6
In medium bowl, combine flour, cinnamon, baking soda and salt; add to shortening mixture.
7
Beat at low speed untl blended.
8
Beat 2 minutes at medium speed.
9
Add carrots.
10
Beat until blended.
11
Pour into prepared pan.
12
Bake 40-50 minutes, or until a toothpick inserted in center comes out clean.
13
Cool 10 minutes before removing from pan.
14
Invert on wire rack.
15
Cool completely.
16
Place on serving tray.
17
FROSTING: Combine cream cheese and shortening; beat at medium speed until blended.
18
Reduce speed to low.
19
Add icing sugar, vanilla extract and salt,.
20
Beat until blended.
21
Beat at medum speed until frosting is of desired consistency.
22
Frost top and sides of cake.
23
For optional garnish, place nuts and carrot curls on each serving.

1468

kcal

Calories

Fat

283

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: non-stick cooking spray, 3 cups carrots, finely shredded, 2 cups sugar, 1 ½ cups crisco all-vegetable shortening, 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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