Moist Carrot Cake

Serves 12

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 ground cinnamon
dash salt
1 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup raisins or dried currants, optional

FROSTING:
1 (8-ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts, optional

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

© Copyright Reiman Publications, 1993-1997

Help on downloading recipes