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Moist Carrot Cake

Moist Carrot Cake recipe image
This moist carrot cake is a timeless dessert that balances sweet and spicy flavors beautifully. The batter is enriched with shredded carrots, chopped walnuts, and plump raisins, creating a dense yet tender texture. Spices like cinnamon warm up every bite, while the addition of condensed tomato soup (a classic secret ingredient) ensures the cake stays incredibly moist without altering the flavor profile. Topped with a thick layer of tangy, smooth cream cheese frosting, this cake is perfect for birthdays, holidays, or weekend baking. ItâÂÂs a comforting, home-style treat that brings everyone to the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 515
Dietary: Vegan
Description
This moist carrot cake is a timeless dessert that balances sweet and spicy flavors beautifully. The batter is enriched with shredded carrots, chopped walnuts, and plump raisins, creating a dense yet tender texture. Spices like cinnamon warm up every bite, while the addition of condensed tomato soup (a classic secret ingredient) ensures the cake stays incredibly moist without altering the flavor profile. Topped with a thick layer of tangy, smooth cream cheese frosting, this cake is perfect for birthdays, holidays, or weekend baking. ItâÂÂs a comforting, home-style treat that brings everyone to the table.
Ingredients
  • Shortening
  • Walnuts, chopped
  • Sugar
  • Raisins or currants
  • Tomato soup, condensed (undiluted)
  • Egg
  • All-purpose flour
  • Baking soda
  • Ground cinnamon
  • Salt
  • Shredded carrots
  • Cream cheese, softened
  • Butter, softened
  • Confectioner's sugar
  • Vanilla extract
  • Milk
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease a 10-inch fluted tube pan.
  2. 2
    In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
  3. 3
    Beat in the egg and undiluted condensed tomato soup until well combined.
  4. 4
    In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. 5
    Gradually add the dry ingredients to the wet mixture, beating until just combined.
  6. 6
    Fold in the shredded carrots, chopped walnuts, and raisins.
  7. 7
    Pour the batter into the prepared tube pan and smooth the top.
  8. 8
    Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
  9. 9
    Let the cake cool in the pan on a wire rack for 10 minutes.
  10. 10
    Remove the cake from the pan and allow it to cool completely on the wire rack.
  11. 11
    While the cake cools, make the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth.
  12. 12
    Gradually add the confectioner's sugar, vanilla extract, and milk, beating until the frosting is smooth and spreadable.
  13. 13
    Spread the frosting evenly over the top and sides of the cooled cake.
  14. 14
    Garnish with additional chopped walnuts if desired. Serve and enjoy.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 515kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 10g50%
Cholesterol 35mg12%
Sodium 250mg11%
Total Carbohydrate 64g22%
Dietary Fiber 1g4%
Sugars 63g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, moist cake, cream cheese frosting, baking, dessert, walnuts, raisins, cinnamon, homemade, birthday cake, holiday dessert, classic recipe, spiced cake, tube cake, comfort food, oven baked, sweet treat, family favorite, afternoon tea, celebration cake
Read it online: https://www.chefs-mate.com/recipe/moist-carrot-cake/