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Moist carrot cake

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
pkg
milk - 1 Tbsp
confectioners sugar - 3 c
baking soda
egg - 1 item
shortening - 1/2 c
all-purpose flour - 2 c
dash of salt - 1 item
chopped walnuts - 1/2 c
shredded carrots - 1 c
ground cinnamon - 1 tsp
chopped walnuts optional - 1 item
condensed tomato soup, undiluted - 1 can
raisins or dried currants optional - 1/2 c

How to make moist carrot cake:

Frosting:1 (8 oz.) pkg. cream cheese, softened3 c. confectioners sugar1 tsp. vanilla1 Tbsp. milk chopped walnuts (optional) In 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 (currants), if desired. Pour into greased 10-inch fluted tube pan. Bake at 350° for 45 to 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 4 frosting ingredients. Beat until smooth, frost cake and top with walnuts, if desired.

Recipe categories: Desserts, Cakes, Cake fillings and frostings.

Rating:

3.3

Average rating: 3.3, total votes: 8

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Related ingredients:

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