Moist Carrot Cake - cooking recipe

Ingredients

1/2 cup shortening
1 cup sugar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 dash salt
1 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup raisins (optional) or 1/2 cup dried currant (optional)
FROSTING
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
chopped walnuts (optional)

Preparation

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 aka bundt pan. Bake at 350\u00b0 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 mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.