Menu

Moist Carrot Cake

0 | 0 Reviews
Total Time
Prep: 15 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Grace Yaskovic, Lake Hiawatha, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 11, 2022

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

Test Kitchen Approved

Moist Carrot Cake

0 | 0 Reviews Add your review
Yield: 12-16 servings
Prep: 15 min
Cook: 45 min
Save Saved Saving print

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 large egg
  • 2 cups 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
Text Ingredients

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 a toothpick inserted in center comes out clean. 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.

Nutrition Facts

1 piece: 342 calories, 14g fat (5g saturated fat), 29mg cholesterol, 289mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews