Cake Wants To Be Carrot Could Be Pumpkin Can Be Tomato Soup Recipes

MOIST CARROT CAKE

Moist Carrot Cake image

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

Ingredients

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

Steps:

In a large 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. Bake at 350° 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 bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

TOMATO SOUP CAKE I

Tomato Soup Cake I image

I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.

Provided by Debbie Budd

Categories Desserts Cakes Spice Cake Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
⅓ cup butter
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ cups self-rising flour
1 cup raisins

Steps:

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g

CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP

Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup image

My friend Laura gave me this recipe Personally, I like it with the pumpkin, but she likes it with the Tomato Soup Here is what she says about it! "I have a theory that the tomato soup/pumpkin in this cake could be substituted with any mashed vegetable product and it would still taste amazing. Try something new and let me know how it works outs! I also can't take credit for this recipe, the recipe for the frosting and pumpkin spice cake was given to me by my friend Clarissa and I just substituted the pumpkin for the tomato soup, after having tried a similar tasting "tomato soup cake" at Gator's Neo Soul Café in San Mateo (a great restaurant worth trying!"

Provided by Italian Stallions K

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1 3/4 cups sugar
4 eggs
15 ounces pumpkin pie filling or 1 (10 ounce) can campbell's tomato soup
1 cup vegetable oil
1 (16 ounce) box confectioners' sugar
1 tablespoon vanilla extract
8 ounces whipped cream cheese
1/8 cup butter (optional)

Steps:

Combine all dry ingredients in large bowl (except for the sugar) and mix well.
-Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
-Combine the two bowls (dry ingredients and wet ingredients), mix well
-pour into greased pan (either two round or one large Bundt sized pan).
-bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
FROSTING:.
-combine whipped cream cheese with vanilla and optional melted butter
-slowly pour in confectioner's sugar (don't pour it all in at once!).
-continue to add sugar to taste.
-refrigerate until you are ready to frost the cake.

Nutrition Facts : Calories 958.3, Fat 40.2, SaturatedFat 10.7, Cholesterol 136.9, Sodium 927.3, Carbohydrate 143.3, Fiber 5.9, Sugar 99.8, Protein 9.6

FIERY GINGER PUMPKIN TOMATO SOUP

Fiery Ginger Pumpkin Tomato Soup image

This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that.

Provided by mliss29

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup leek, diced
1 tablespoon fresh ginger, minced
1 (14 ounce) can tomatoes, diced
1 tablespoon garlic, minced
1 tablespoon honey
5 cups vegetable broth
2 lbs fresh pumpkin, peeled, seeded, and diced
salt

Steps:

In a large pot, heat oil.
Add leeks and saute over medium-high heat.
Add ginger & garlic. Saute until fragrant, about 2 minutes.
Stir in tomatoes & honey. Simmer 15 minutes.
Stir in broth, pumpkin & salt.
Bring to a boil, reduce heat and simmer until pumpkin is tender.
Adjust seasoning and serve.
Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.

Nutrition Facts : Calories 93.8, Fat 2.6, SaturatedFat 0.4, Sodium 8.4, Carbohydrate 18.1, Fiber 1.9, Sugar 7.3, Protein 2.4

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