Moist Carrot Cake 1

1/2 cup shortening

1 cup sugar

1 can or 3/4 ounces condensed

Tomato soup, undiluted

1 egg

2 cups all purpose flour

1-1/2 teaspoons of baking soda

1 teaspoons of ground cinnamon

1 cup shredded carrots

1/2 cup chopped walnuts

1/2 cup raisins

Dash salt

Mix together 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. Pour into a greased 10 inch fluted tube pan. Bake at 350F for 45 to 50 minutes or until cake tests done. Cool in the pan 10 minutes. Then cool completely, before frosting.

Frosting:

One 8-ounce package cream cheese, softened

3 cups confectioners sugar

1 teaspoon vanilla extract

1 tablespoon milk

Chopped walnuts

Combine all ingredient, beat until smooth. Frost cake. Top with walnuts if desired.

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Cajun Country -- New Iberia, Louisiana