Moist Carrot Cake

Submitted by Ceezie

"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"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 12-16

ingredients

• 1⁄2 cup shortening
• 1 cup sugar
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 1 egg
• 2 cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 dash salt
• 1 cup shredded carrot
• 1⁄2 cup chopped walnuts
• 1⁄2 cup raisins (optional) or 1/2 cup dried currant (optional)

• FROSTING

• 8 ounces cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• chopped walnuts (optional)

directions

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.