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)
- 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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