Moist Carrot Cake II

Cake:
1/2 cup margarine
1 cup sugar
1 (10-3/4 oz) can condensed tomato soup undiluted
1 egg
1 1/2 tsp baking soda
2 cups all purpose flour
1 tsp cinnamon
Dash salt
1 cup chopped carrots
1/2 cup chopped pecans

Frosting:
1 (8 oz) cream cheese
3 cups confectioners sugar
1 tsp vanilla
1 tbs milk

In a large mixing bowl, cream margarine and sugar. Add soup and egg, mix well.

Combine flour, baking soda cinnamon and salt. Beat into creamed mixture. Stir in carrots and pecans. Pour into greased tube pan.

Bake at 350F for 45-50 minutes or until cake tests done. Cool in pan ten minutes before removing. Remove and place on large platter or cake plate.

In another mixing bowl, combine the frosting ingredients, beat until smooth. Frost cool cake.