Tomato Carrot Spice Cake

Tomato Carrot Spice Cake


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This delicious recipe contains Campbell's® Condensed Tomato Soup, golden raisins, walnuts and orange-flavored liqueur.

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Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

16 servings


  • vegetable cooking spray
  • 2 3/4 C. all-purpose flour
  • 1 Tbs. baking soda
  • 1 Tbs. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 4 eggs
  • 1 10 3/4-oz. can Campbell's® Condensed Tomato Soup
  • 3/4 C. vegetable oil
  • 1 3/4 C. sugar
  • 1 tsp. vanilla extract
  • 3 lg. carrots, finely shredded (about 3 C.)
  • 1 C. golden raisins
  • 1/2 C. walnuts, chopped
  • 1 C. heavy cream
  • 2 tsp. grated orange peel
  • 2 Tbs. orange-flavored liqueur

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Heat the oven to 350 degrees. Spray a 12-cup fluted tube cake pan with the cooking spray. Mix the flour, baking soda, cinnamon, nutmeg and salt in a large bowl. 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. 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.

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. 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.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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