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Tomato Carrot Spice Cake

At a glance

Prep

20 min.

Total

2 hr. 30 min.

Serves

16

Bake: 1 hr.

Cool: 1 hr. 10 min.

Using soup to make cake...you bet!  Celebrate the season with this delectable spice cake, made moist and tasty with carrots, raisins, nuts and our special ingredient...tomato soup.

What You'll Need

2 3/4 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoons grated orange peel
2 tablespoons orange liqueur

How to Make It

  • 1

    Heat the oven to 350°F. Spray a 12-cup fluted tube cake pan with vegetable cooking spray.

  • 2

    Mix the flour, baking soda, cinnamon, nutmeg and salt in a large bowl.

  • 3

    Beat the eggs with a fork or wire whisk in another large bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.

  • 4

    Add the soup mixture to the flour mixture, stirring just to moisten. Stir in the raisins and walnuts. Spoon the batter into the prepared pan.

  • 5

    Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.

  • 6

    Stir the cream, orange peel and liqueur in a medium bowl. Beat with an electric mixer on high speed until the mixture is stiff. Serve the whipped cream mixture with the cake.