Post by Chris in NM on Sept 30, 2002 17:31:24 GMT -6
Barbara, I went to the Crisco web site and searched for carrot cake. Below is the result of my search. I hope one is what you are looking for!
Carrot Cake
Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake1 -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 Sticks4 eggs 1/2 cup water 2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt Frosting1 package (8 ounces) cream cheese , softened1/2 cup Butter Flavor CRISCO all vegetable shortening or 1/2 Butter Flavor CRISCO Stick1 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.
Carrot Cake with Cream Cheese Glaze
Preparation time: about 30 minutesBaking time: 50 to 55 minutesOne Glazed Ring Cake3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor CRISCO Stick1-1/2 cups granulated sugar 3 egg s1/4 cup milk 2 -1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups grated carrots (about 4 medium)2/3 cup raisins 1/2 cup chopped walnuts 1 ounce cream cheese , softened1/2 cup confectioners' sugar 2 to 3 teaspoons milk For cake, heat oven to 350ºF. Grease and flour 12-cup fluted ring pan.Cream Butter Flavor Crisco Shortening, granulated sugar and eggs in large bowl until creamy and slightly fluffy. Add milk, flour, baking soda, cinnamon, baking powder and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins and nuts. Spoon into pan.Bake at 350ºF for 50 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes. Invert onto serving dish. Cool completely.For glaze, combine cream cheese, confectioners' sugar and milk in small dish, beating until smooth and of desired consistency. Drizzle over cooled cake.
Old-Fashioned Carrot Cake
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 Frosting1 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.
Carrot Cake
Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake1 -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 Sticks4 eggs 1/2 cup water 2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt Frosting1 package (8 ounces) cream cheese , softened1/2 cup Butter Flavor CRISCO all vegetable shortening or 1/2 Butter Flavor CRISCO Stick1 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.
Carrot Cake with Cream Cheese Glaze
Preparation time: about 30 minutesBaking time: 50 to 55 minutesOne Glazed Ring Cake3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor CRISCO Stick1-1/2 cups granulated sugar 3 egg s1/4 cup milk 2 -1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups grated carrots (about 4 medium)2/3 cup raisins 1/2 cup chopped walnuts 1 ounce cream cheese , softened1/2 cup confectioners' sugar 2 to 3 teaspoons milk For cake, heat oven to 350ºF. Grease and flour 12-cup fluted ring pan.Cream Butter Flavor Crisco Shortening, granulated sugar and eggs in large bowl until creamy and slightly fluffy. Add milk, flour, baking soda, cinnamon, baking powder and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins and nuts. Spoon into pan.Bake at 350ºF for 50 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes. Invert onto serving dish. Cool completely.For glaze, combine cream cheese, confectioners' sugar and milk in small dish, beating until smooth and of desired consistency. Drizzle over cooled cake.
Old-Fashioned Carrot Cake
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 Frosting1 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.
