Moist Carrot Cake
Per serving
This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. - Recipe from TOH - Grace Yaskovic, Branchville, New Jersey
Ingredients
12 serv.- shortening↗1⁄2 cup
- sugar↗1 cup
- condensed tomato soup1
undiluted
- egg↗1
- all-purpose flour↗2 cups
- baking soda↗1 1⁄2 teaspoons
- ground cinnamon↗1 teaspoon
- salt↗1 dash
- shredded carrot1 cup
- chopped walnuts1⁄2 cup
- raisins (optional) or dried currant (optional)↗1⁄2
- FROSTING↗
- cream cheese↗8 ounces
softened
- confectioners' sugar↗3 cups
- vanilla extract↗1 teaspoon
- tablespoon milk↗1
- chopped walnuts (optional)
Step-by-step instructions
- 1
In a large mixing 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.
- 2
Pour into a greased 10-in. fluted tube pan aka bundt 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.
- 3
In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
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