Moist Carrot Cake

From: Taste of Home

• 12-16 Servings
• Prep: 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.
• In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.

Nutrition 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.

Moist Carrot Cake published in Taste of Home April/May 1995, p33