Moist Carrot Cake

Name: Moist Carrot Cake
Ingredients: 1/2 cup shortening; 1 cup sugar; 1 (10 3/4 ounce) can condensed tomato soup, undiluted; 1 egg; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 dash salt; 1 cup shredded carrot; 1/2 cup chopped walnuts; 1/2 cup raisins (optional) or 1/2 cup dried currant (optional); FROSTING; 8 ounces cream cheese, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; chopped walnuts (optional)

17 ingredients

3 steps

Ingredients

1/2 cup shortening
1 cup sugar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 dash salt
1 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup raisins (optional) or 1/2 cup dried currant (optional)
FROSTING
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
chopped walnuts (optional)

Directions

1

In a large mixing 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.
2

Pour into a greased 10-in. fluted tube pan aka bundt 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.
3

In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.