“Lots of grated carrots, raisins, walnuts and (surprise!) condensed tomato soup make this cake moist and delicious; serve with orange-flavored whipped cream.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Heat the oven to 350 degrees F. 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 403 cal
- 20%
- Fat
- 19.8 g
- 30%
- Carbs
- 52.2 g
- 17%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Great recipe I could run with and make into healthy breakfast/snack muffins my own way with healthier ingredients and on hand pantry items. Really easy!..." See more"
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