Moist Carrot Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 12-16 servings.
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
Ingredients
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1/2 cup shortening
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1 cup sugar
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 large egg
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2 cups all-purpose flour
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1-1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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Dash salt
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1 cup shredded carrots
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1/2 cup chopped walnuts
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1/2 cup raisins or dried currants, optional
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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3 cups confectioners' sugar
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1 teaspoon vanilla extract
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1 tablespoon milk
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Chopped walnuts, optional
Directions
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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.
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2.
In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Nutrition Facts
1 piece: 342 calories, 14g fat (5g saturated fat), 29mg cholesterol, 289mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 4g protein.
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