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-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.
- In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413 Kcal (1729 kJ) | ||
| Calories from fat | 126.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 25.84mg | 9% | |
| Sodium | 192.16mg | 8% | |
| Potassium | 142.22mg | 3% | |
| Total Carbs | 70.02g | 23% | |
| Sugars | 51.92g | 208% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 4g | 8% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 370.43 Kcal (1551 kJ) | ||
| Calories from fat | 113.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 22% | |
|---|---|---|---|
| Cholesterol | 23.18mg | 9% | |
| Sodium | 172.35mg | 8% | |
| Potassium | 127.56mg | 3% | |
| Total Carbs | 62.81g | 23% | |
| Sugars | 46.57g | 208% | |
| Dietary Fiber | 1.3g | 6% | |
| Protein | 3.58g | 8% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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