Ingredients
1/2 cup shortening1 cup sugar1 can (10-3/4 ounces) condensed tomato soup, undiluted1 large egg2 cups all-purpose flour1-1/2 teaspoons baking soda1 teaspoon ground cinnamonDash salt1 cup shredded carrots1/2 cup chopped walnuts1/2 cup raisins or dried currants, optionalFROSTING:1 package (8 ounces) cream cheese, softened3 cups confectioners’ sugar1 teaspoon vanilla extract1 tablespoon milkChopped walnuts, optional
Preparation
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 cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
