Cake Wants To Be Carrot Could Be Pumpkin Can Be Tomato Soup Recipes

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!"

Provided by Italian Stallions K

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Nutrition Facts : Calories 958.3, Fat 40.2, SaturatedFat 10.7, Cholesterol 136.9, Sodium 927.3, Carbohydrate 143.3, Fiber 5.9, Sugar 99.8, Protein 9.6

• Ingredients

Make and share this Carrot Celery Tomato Soup recipe from Food.com.

Provided by anamika.jogi

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Nutrition Facts : Calories 79.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 654, Carbohydrate 12.6, Fiber 3.3, Sugar 7.4, Protein 1.5

• Ingredients

I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.

Provided by Debbie Budd

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 16

Number Of Ingredients 10

Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g

• Ingredients

This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that.

Provided by mliss29

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 93.8, Fat 2.6, SaturatedFat 0.4, Sodium 8.4, Carbohydrate 18.1, Fiber 1.9, Sugar 7.3, Protein 2.4

• Ingredients

Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned. In the absence of basil, parsley or chives would be an acceptable alternative. I use a stick blender to purée this soup in the pot.

Provided by fayz7912

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

Nutrition Facts : Calories 91.2, Fat 3.5, SaturatedFat 0.6, Sodium 478.9, Carbohydrate 11.5, Fiber 3.1, Sugar 6.4, Protein 4.6

• Ingredients

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

• Ingredients