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

TOMATO SOUP CAKE

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
• Add in the eggs and mix well.
• Add in the flour, baking soda, baking powder and spices. Mix well.
• Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
• Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
• Allow the cake to cool on a wire rack before frosting.
• In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
• Add in the powdered sugar and beat until smooth.
• Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
• Sprinkle with walnuts.
• Store any leftover cake in the refrigerator in a sealed container.

MOIST CARROT CAKE

Steps:

• 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.
• Pour into a greased 10-in. fluted tube pan aka bundt 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 mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

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

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.