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
Method
- 1
In a large mixing bowl, cream shortening and sugar.
- 2
Add soup and egg; mix well.
- 3
Combine flour, baking soda, cinnamon and salt; beat into creamed mixture.
- 4
Stir in the carrots, walnuts and raisins or currants if desired.
- 5
Pour into a greased 10-in. fluted tube pan.
- 6
Bake at 350 degrees F for 45-50 minutes or until cake tests done.· 50m
- 7
Cool in pan 10 minutes before removing to a wire rack to cool completely. In another mixing bowl, combine the first four frosting ingredients; beat until smooth.· 10m
- 8
Frost cake; top with walnuts if desired.