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Moist Carrot Cake

By: Grace Yaskovic  
"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"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 104 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 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 (8 ounce) package cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Chopped walnuts

Directions

  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. Pour into a greased 10-in. fluted tube pan. Bake at 350 degrees F 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 mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2006 by J. Farrar 
I decided to try this on a whim, to see what the tomato soup was like in it... Problems: 1)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by Laureen 
I've been making this cake for years. Very moist!! I don't taste the tomato soup in it at all.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by Jaime 
i have to admit that I have not actually baked up this recipe yet, but I am almost sure that... MORE

 
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