Cake Wants To Be Carrot Could Be Pumpkin Can Be Tomato Soup Recipes
PUMPKIN CARROT CAKE
This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
- In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
- In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
- Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
- Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
- Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
- In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
- To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.
MOIST CARROT CAKE
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
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
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
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
"MOTTS" SUPER SIMPLE CARROT CAKE (TASTES LIKE PUMPKIN)
This is a recipe my mother-in-law came up with. So simple but our young boys absolutely love it. It's a carrot cake but tastes like pumpkin bread. The lil thing that makes it special is our boys call her "MOTTS" so we only use Motts apple sauce to make our "Motts" cake. We used a mix that contains raisins and liked it best that way. The results will be VERY moist.
Provided by The Mason Family
Categories Dessert
Time 35m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl mix applesauce and cake mix well.
- Place in a cake pan and bake as directed on cake mix box.
Nutrition Facts :
CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP
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
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
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