Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup

Total Time
Prep 10 mins
Cook 30 mins

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!"

Ingredients Nutrition


  1. Combine all dry ingredients in large bowl (except for the sugar) and mix well.
  2. -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
  3. -Combine the two bowls (dry ingredients and wet ingredients), mix well
  4. -pour into greased pan (either two round or one large Bundt sized pan).
  5. -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
  7. -combine whipped cream cheese with vanilla and optional melted butter
  8. -slowly pour in confectioner’s sugar (don’t pour it all in at once!).
  9. -continue to add sugar to taste.
  10. -refrigerate until you are ready to frost the cake.
Most Helpful

I halved this recipe, added about half a cup of cocoa, and baked it in a loaf tin. It was lovely and moist. I sprinkled a little sugar over the top which gave it a nice crunch instead of icing it. I will definatly be making it again :)

Annah NZ December 30, 2009