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

Moist Carrot Cake Recipe

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4.5 10
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
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 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.

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
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Feb. 16, 2015

"Perfect. Wonderfully moist."

MY REVIEW
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
Reviewed Aug. 15, 2012

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

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