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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. - Recipe from TOH - Grace Yaskovic, Branchville, New Jersey 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) |
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.
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