Moist Carrot Cake

• 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)

1. 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.
2. Pour into a greased 10-in. fluted tube pan aka bundt pan. Bake at 350u0b0 for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3. In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

shortening, sugar, tomato soup, egg, flour, baking soda, ground cinnamon, salt, carrot, walnuts, raisins, frosting, cream cheese, sugar, vanilla, milk, walnuts

Taken from www.food.com/recipe/moist-carrot-cake-318873 (may not work)