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1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
Cream-Cheese Frosting, if desired
1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1 1/2 or 9 X 1 1/2 inches, with shortening; lightly flour.
2. Beat sugar, oil and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended. Add remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost rectangle or fill round layers and frost with Cream Cheese Frosting. Store covered in refrigerator.
*If using self-rising flour, omit baking soda and salt.
Variations:
Lighter Carrot Cake: For 10 grams of fat and 280 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the eggs. Omit nuts.
Apple Cake: Substitute 3 cups chopped tart apples (3 medium) for the carrots.
Pineapple-Carrot Cake: Add 1 can (8 ounces) crushed pineapple, drained, and 1/2 cup flaked or shredded coconut with the carrots.
Zucchini Cake: Substitute 3 cups shredded zucchini for the carrots.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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