Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 342
  • Fat:
  • 14 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 289 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Moist Carrot Cake

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

SERVINGS

12-16

CATEGORY

Dessert

METHOD

Baked

PREP

15 min.

COOK

45 min.

TOTAL

60 min.

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 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. 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. Yield: 12-16 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008