Heat oven to 350. Grease bottom and sides of 13x9, or 2 round pans (8 x 1 1/2 or 9 x 1 1/2), with shortening and lightly flour.
Beat sugar, oil, and eggs 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 speet 1 min. Stir in carrots and nuts. Pour into pan.
Bake rectangle 40-45 min, rounds 30-35 min, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wore rack. Cool rounds 10 min;remove from pans to wire rack. Cool completely, about 1 hour.
Frost with cream cheese frosting and store in fridge.
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