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
| Amount Per 1 Serving | |||
| Calories | 711.36 Kcal (2978 kJ) | ||
| Calories from fat | 115.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 20% | |
|---|---|---|---|
| Cholesterol | 16.26mg | 5% | |
| Sodium | 202.71mg | 8% | |
| Potassium | 144.52mg | 3% | |
| Total Carbs | 140.82g | 47% | |
| Sugars | 68.73g | 275% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 309.84 Kcal (1297 kJ) | ||
| Calories from fat | 50.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 20% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 5% | |
| Sodium | 88.29mg | 8% | |
| Potassium | 62.95mg | 3% | |
| Total Carbs | 61.34g | 47% | |
| Sugars | 29.93g | 275% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 3.3g | 15% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.2mg | 3% | |
| Calcium | 7.5mg | 2% | |
* 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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