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Moist Carrot Cake Recipe

Moist Carrot Cake Recipe photo by Taste of Home

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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. -Grace Yaskovic, Branchville, New Jersey

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Moist Carrot Cake Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 12-16 Servings

15 45 60

Ingredients

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
FROSTING:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts, optional

Directions

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.

Nutritional Facts 1 serving (1 piece) equals 342 calories, 14 g fat (5 g saturated fat), 29 mg cholesterol, 289 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Moist Carrot Cake in Taste of Home April/May 1995, p33

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Reviews for Moist Carrot Cake

Moist Carrot Cake

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Reviewed on Aug. 15, 2012 by pinkie56

This is my go to recipe for carrot cake. I have made it over and over and it never disappoints.

Reviewed on May. 26, 2012 by delowenstein

I've used this recipe from time to time and it has been one which I've gone back to! It's a great recipe and very handy-we buy tomato soup & I can use a can of it since we keep a good supply of tomato soup on hand! Dawn E. Lowenstein

Reviewed on Dec. 26, 2010 by KY_Cook

The tomato soup makes this a very moist cake. It's become a much-requested recipe

Reviewed on Jun. 24, 2010 by elnicellen

This is just like the one I used to make, totally yummy!

Reviewed on Nov. 04, 2009 by annalisa_harmon

This is very good!

Reviewed on Mar. 07, 2008 by mo9957

I made this cake a few years ago and was truly amazed at how moist it was. As with you, when I told people the "secret" ingredient, they too were surprised. No tomato soup taste, just a hint of a spice taste. I had misplaced my recipe and was glad to see that it had been posted recently by someone else. I am planning on making this cake many more times.

Maureen Garcia, Charlotte, NC

Reviewed on Jan. 17, 2008 by HJPFAFF