Moist Carrot Cake

By brandyc

Ingredients

• FROSTING:
• 1/2 cup shortening
• 1 cup sugar
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 egg
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• Dash salt
• 1 cup shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins or dried currants, optional
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Chopped walnuts, optional

Details

Servings 12

Preparation

Step 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.