Moist carrot cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 1 | can | Tomato soup, condensed -- |
| Undiluted 10 3/4 oz | ||
| 1 | each | Egg |
| 2 | cups | All-purpose flour |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | dash | Salt |
| 1 | cup | Shredded carrots |
| ½ | cup | Walnuts -- chopped |
| ½ | cup | Raisins -- or currants |
| Optional | ||
| Frosting: | ||
| 1 | pack | Cream cheese -- softened 8 |
| Oz | ||
| 3 | cups | Confectioner's sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Milk |
| Chopped walnuts -- optional | ||
Directions
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. Pour into a greased 10 inch fluted tube pan. Bake at 350 deg. for 45 to 50 min. or until cake tests done. Cool in pan 10 min.
before removeing to a wire rack to cool completely. In another mixing bowl, combine the first four frasting ingredients; beat until smooth.
Frost cake; top with walnuts if desired. Yield: 12 to 16 servings.
Recipe By : Taste Of Home
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