| OLD-FASHIONED CARROT CAKE |
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Makes a 13- x 9-inch cake2 cups sugar 1-1/2 cups CRISCO Oil 4 eggs 2-1/4 cups sifted all-purpose enriched flour 2 teaspoons salt 2 teaspoons cinnamon 2 teaspoons baking soda 3 cups coarsely grated raw carrots 1 cup chopped nuts Cream Cheese Frosting 1 package (8 ounces) cream cheese 1/4 cup (1/2 stick) butter or margarine 2 teaspoons vanilla 1 package (1 pound) confectioners' sugar (sift if lumpy) For cake, preheat oven to 300ºF. Combine sugar, Crisco Oil, and eggs; beat at medium speed for 2 minutes. Sift flour, soda and cinnamon together; add to Crisco mixture and beat at low speed for 1 minute. Add grated carrots and nuts. Spread batter in a greased and floured 13- x 9- x 2-inch pan. Bake at 300ºF for about 1 hour, until cake tests done with a toothpick. When cool, spread with Cream Cheese Frosting. For frosting, let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in sugar. If needed for good spreading consistency, add more sugar to thicken, or milk to thin frosting. |
