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Moist Carrot Cake Recipe
Moist Carrot Cake Recipe photo by Taste of Home
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Moist Carrot Cake Recipe

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4.5 10 9
Publisher Photo
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
Recommended: 21 Easter Cake Recipes
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12-16 servings

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

Nutritional Facts

1 piece: 342 calories, 14g fat (5g saturated fat), 29mg cholesterol, 289mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 4g protein.

Directions

  1. 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. In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.
Originally published as Moist Carrot Cake in Taste of Home April/May 1995, p33


Reviews for Moist Carrot Cake

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
michaelc0523 User ID: 4979263 247694
Reviewed Apr. 30, 2016

"I was disappointed in this cake. I found it to be dry compared to other Carrot Cakes I have had in the past."

MY REVIEW
itamot User ID: 1009335 243646
Reviewed Feb. 11, 2016

"I've made and served this cake to guests many times. They never guess the secret ingredient to the moist texture and rich orange color comes from a can of tomato soup! This is my favourite go-to recipe for carrot cake."

MY REVIEW
chocolateformyfour User ID: 7643589 220623
Reviewed Feb. 16, 2015

"Perfect. Wonderfully moist."

MY REVIEW
Gramma Amy User ID: 6989823 1539
Reviewed Jan. 7, 2014

"Good carrot cake. I did not have tomato soup one day when I started this cake,, so I substituted an 8 oz can of crushed pineapple and a quarter cup of apple sauce. It worked well."

MY REVIEW
pinkie56 User ID: 6721938 2520
Reviewed Aug. 15, 2012

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

MY REVIEW
delowenstein User ID: 3766053 4344
Reviewed May. 26, 2012 Edited Jul. 28, 2014

"I've used this recipe time and again& I admit that I have made adjustments to the recipe to suit my tastes! I added 1 Tbsp. ground Navel orange to the creamed sugar mixture & also added 1 tsp. vanilla extract for flavor! I also used 1 tsp. salt instead of dash salt. I omitted the walnuts & and used at times, the 1/2 cup raisins with 1/8 cup all-purpose flour, 1/2 cup sweetened flaked coconut, & at other times, instead of coconut, 1/4 cup candied pineapple, chopped & 1/4 cup candied fruit-peel mixture and baked this cake again 1/4/14 & 7/26/14! I did use the tomato soup and this cake is a great way to use canned tomato soup, too! I added 1/8 cup all-purpose flour to the candied fruit! I also used about 1-1/2 cup shredded carrots! I've sometimes left this cake plain &and other times, I'd use a canned cream cheese frosting and iced cake once it completely cooled. I'd then chilled the cake in my refrigerator to allow the icing to set! I can say this-this carrot cake IS one which I've taken to our chapel for our Sunday morning coffee breaks &other occasions! It never disappoints, either! I've used a 12x8" baking pan, greased and floured, rather than a Bundt pan and to speed things along, I've used a 1 lb. can of prepared cream cheese icing which I spread on the cooled cake and chilled it to allow the icing to get firm! Thank you, Grace Yaskovic, for sharing this delicious cake recipe with Taste of Home! delowenstein"

MY REVIEW
KY_Cook User ID: 1619535 3169
Reviewed Dec. 26, 2010

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

MY REVIEW
elnicellen User ID: 4738277 5593
Reviewed Jun. 24, 2010

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

MY REVIEW
annalisa_harmon User ID: 4521665 3264
Reviewed Nov. 4, 2009

"This is very good!"

MY REVIEW
mo9957 User ID: 1067610 1410
Reviewed Mar. 7, 2008

"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"

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