Moist Carrot Cake

Name: Moist Carrot Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12-16 serving(s)
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); 8 ounces cream cheese, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; chopped walnuts (optional)

Recipe 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

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.