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

Moist Carrot Cake Recipe

Read Reviews (8)
4.5 8
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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
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


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 egg
  • 2 cups King Arthur Unbleached 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
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Chopped walnuts, optional

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.


  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

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.

Reviews for Moist Carrot Cake(8)

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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.

Reviewed Aug. 15, 2012

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

Reviewed May. 26, 2012 Edited Jan. 4, 2014

I've used this recipe time and again & I admit that I have made adjustments to the recipe to suit my tastes! I'd added 1 Tbsp. ground Navel orange to the creamed sugar mixture & I've also added 1 tsp. vanilla extract at other times for flavor! I also used 1 tsp. salt instead of dash salt! I'd omitted the walnuts & used 1/4 cup candied pineapple, chopped & 1/4 cup candied fruit-peel mixture as I'd baked this cake again 1/4/14! 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 1-1/4 cup shredded carrots! I've sometimes left this cake plain & other times, I'd use a canned cream cheese frosting and iced cake once it completely cooled. I'd then chill 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! Thank you, Grace Yaskovic, for sharing this delicious cake recipe with Taste of Home! delowenstein

Reviewed Dec. 26, 2010

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

Reviewed Jun. 24, 2010

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

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