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    You are in: Home / Recipes / Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup Recipe
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    Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Italian Stallions Kitchen Extravaganza's Note:

    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!"

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    Ingredients:

    Servings:

    Units: US | Metric

    CREAM CHEESE FROSTING

    Directions:

    1. 1
      Combine all dry ingredients in large bowl (except for the sugar) and mix well.
    2. 2
      -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
    3. 3
      -Combine the two bowls (dry ingredients and wet ingredients), mix well
    4. 4
      -pour into greased pan (either two round or one large Bundt sized pan).
    5. 5
      -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
    6. 6
      FROSTING:.
    7. 7
      -combine whipped cream cheese with vanilla and optional melted butter
    8. 8
      -slowly pour in confectioner’s sugar (don’t pour it all in at once!).
    9. 9
      -continue to add sugar to taste.
    10. 10
      -refrigerate until you are ready to frost the cake.

    Ratings & Reviews:

    • on December 30, 2009

      45

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup

    Serving Size: 1 (278 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 958.3
     
    Calories from Fat 361
    37%
    Total Fat 40.1 g
    61%
    Saturated Fat 10.6 g
    53%
    Cholesterol 136.9 mg
    45%
    Sodium 927.3 mg
    38%
    Total Carbohydrate 143.3 g
    47%
    Dietary Fiber 5.8 g
    23%
    Sugars 99.8 g
    399%
    Protein 9.5 g
    19%

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