The best delicious Moist Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Moist Carrot Cake recipe today!
Hello my friends, this Moist Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Moist Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Moist Carrot Cake.
What Makes This Moist Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Moist Carrot Cake.
Ready to make this Moist Carrot Cake Recipe? Let’s do it!
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1/2 c Shortening 1/2 c Walnuts — chopped
1 c Sugar 1/2 c Raisins — or currants
1 cn Tomato soup, condensed — Optional
Undiluted 10 3/4 oz Frosting:
1 ea Egg 1 pk Cream cheese — softened 8
2 c All-purpose flour Oz
1 1/2 ts Baking soda 3 c Confectioner’s sugar
1 ts Ground cinnamon 1 ts Vanilla extract
1 ds Salt 1 tb Milk
1 c Shredded carrots Chopped walnuts — optional
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 inch fluted tube pan. Bake at 350
deg. for 45 to 50 min. or until cake tests done. Cool in pan 10 min.
before removeing to a wire rack to cool completely. In another mixing
bowl, combine the first four frasting ingredients; beat until smooth.
Frost cake; top with walnuts if desired. Yield: 12 to 16 servings.
Yields
16 servings
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