Moist Carrot Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 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.