Tomato Carrot Spice Cake
Vegetable cooking spray
2 3/4 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground 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-flavored liqueur
· 1 Heat the oven to 350°F. Spray a 12-cup fluted tube cake pan with the
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.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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