Print Options

Back to Moist Carrot Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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

12-16 ServingsPrep: 15 min. Bake: 45 min. + cooling

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.

2 of 2

Moist Carrot Cake (continued)

Directions (continued)

In another bowl, combine the first four frosting ingredients; beat
until smooth. Frost cake; top with walnuts if desired. Yield: 12-16
servings.

Nutrition 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.