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Moist Carrot Cake

 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.
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.