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

READY IN: 40mins
Recipe by Italian Stallions Kitchen Extravaganza

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!"

Top Review by Annah NZ

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 :)

Ingredients Nutrition

Directions

  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
  6. FROSTING:.
  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.

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