Cake Wants to Be Carrot Could Be Pumpkin Can Be Tomato Soup
Meet the whimsical and flavor-packed "Cake Wants to Be Carrot Could Be Pumpkin Can Be Tomato Soup"—a creative twist on your favorite spiced cakes, blending the earthy sweetness of carrots, the velvety richness of pumpkin puree, and the unexpected depth of canned tomato soup. This easy-to-make recipe promises a moist, tender crumb infused with warm spices like cinnamon, nutmeg, and allspice, balanced with a touch of vanilla. Perfect for holiday gatherings or a cozy treat, this unique dessert can be crowned with a luscious cream cheese frosting and sprinkled with chopped walnuts for added texture. Ready in just over an hour and serving up to 12, this cake is sure to delight with its surprisingly harmonious flavors and irresistible charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground allspice
- 0.5 cups unsalted butter, melted
- 2 pieces large eggs
- 1 cup canned tomato soup
- 1.5 cups carrot, finely grated
- 0.5 cups pumpkin puree
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts (optional)
- 1 batch cream cheese frosting (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and allspice until well blended.
In a separate bowl, whisk together the melted butter, eggs, tomato soup, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and fold together until just combined. Do not overmix.
Gently fold in the grated carrot, pumpkin puree, and chopped walnuts (if using). The batter will be thick.
Pour the batter evenly into the prepared pan(s) and smooth the surface with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
If desired, spread cream cheese frosting over the top of the cooled cake. Slice and serve.
Nutrition Facts
Calories |
4579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 656.1 g | 239% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 418.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 493 mg | 38% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2553 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
