- 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
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Chopped walnuts, optional
- 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.
Reviews for Moist Carrot Cake
"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."
"Perfect. Wonderfully moist."
"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."
"This is my go to recipe for carrot cake. I have made it over and over and it never disappoints."
"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"