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Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake 1 -1/4 pounds carrots, scraped and cut lengthwise into 2-inch pieces (about 8 to 10 medium carrots) 2 cups granulated sugar 1 -1/2 cups CRISCO all-vegetable shortening or 1-1/2 CRISCO Sticks 4 eggs 1/2 cup water 2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt Frosting 1 package (8 ounces) cream cheese, softened 1/2 cup Butter Flavor CRISCO all vegetable shortening or 1/2 Butter Flavor CRISCO Stick 1 box (1 pound) confectioners' sugar (3-1/2 to 4 cups) 1 teaspoon vanilla 1/4 teaspoon salt Garnish (optional) Chopped nuts Carrot curls Heat oven to 350ºF. Grease 13 x 9 x 2-inch insulated pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. For cake, place carrots in food processor. Process until very fine and moist. Measure 3 cups carrots. Combine granulated sugar and 1-1/2 cups Crisco Shortening in large bowl. Beat at medium speed of electric mixer until creamy. Beat in eggs until blended. Beat in water at low speed until blended. Combine flour, cinnamon, baking soda and 1 teaspoon salt in medium bowl. Add to creamed mixture. Beat at low speed until blended. Beat 2 minutes at medium speed. Add carrots. Beat until well blended. Pour into pan. Bake at 350ºF for 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. For frosting, combine cream cheese and 1/2 cup Butter Flavor Crisco in large bowl. Beat at medium speed until blended. Reduce speed to low. Add confectioners' sugar, vanilla and 1/4 teaspoon salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency. Frost top and sides of cake. For optional garnish, place nuts and carrot curls on each serving. Notes: If cake is baked in non-insulated pan, baking time will be shorter. Test for doneness at minimum baking time. Grate carrots very finely if food processor is unavailable. |
