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Moist Carrot Cake Recipe

  • 60minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup sugar

  3. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  4. 1 egg

  5. 2 cups all-purpose flour

  6. 1-1/2 teaspoons baking soda

  7. 1 teaspoon ground cinnamon Dash salt

  8. 1 cup shredded carrots

  9. 1/2 cup chopped walnuts

  10. 1/2 cup raisins or dried currants, optional FROSTING:

  11. 1 package (8 ounces) cream cheese, softened

  12. 3 cups confectioners' sugar

  13. 1 teaspoon vanilla extract

  14. 1 tablespoon milk Chopped walnuts, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.

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