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