Prep Time 30m
Cook Time 50m
Ready Time 180m
Yield 16 servings

  • Pillsbury™ Baking Spray with Flour
  • 2 cups sugar
  • 1 1/2 cups Crisco® All-Vegetable Shortening
  • OR 1 1/2 sticks Crisco® 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 finely shredded carrots (about 8 to 10 medium, peeled)
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 (1 lb.) box powdered sugar (3 1/2 to 4 cups)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Carrot curls
  • Chopped nuts
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Spray a 13 x 9 x 2-inch pan with flour no-stick cooking spray; set aside.
  • Step 3Combine sugar and shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
  • Step 4Combine 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.
  • Step 5Add carrots. Beat until well blended. Pour into prepared pan.
  • Step 6Bake 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.
  • Step 1Combine cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
  • Step 2Add powdered sugar, vanilla and salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency.
  • Step 3Frost top and sides of cake. Garnish with nuts and carrot curls on each serving, if desired.
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