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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. -Grace Yaskovic, Branchville, New Jersey Ingredients:
1/2 cup shortening |
1 cup sugar |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 egg |
2 cups king arthur unbleached 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:
1. 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.
2. In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.
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