Best Cake Wants To Be Carrot Could Be Pumpkin Can Be Tomato Soup Recipes
CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP
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
Steps:
- Combine all dry ingredients in large bowl (except for the sugar) and mix well.
- -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
- -Combine the two bowls (dry ingredients and wet ingredients), mix well
- -pour into greased pan (either two round or one large Bundt sized pan).
- -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
- FROSTING:.
- -combine whipped cream cheese with vanilla and optional melted butter
- -slowly pour in confectioner's sugar (don't pour it all in at once!).
- -continue to add sugar to taste.
- -refrigerate until you are ready to frost the cake.
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
CARROT CELERY TOMATO SOUP
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
Steps:
- 1. Wash and steam all the veggies in pressure cooker up to 3 whistles.
- 2. Let it cool, remove tomato skin and blend all the boiled veggies until smooth.
- 3. Pass it through a strainer, add some water if required.
- 4. Heat butter and pour-in the blended veggies with water & bring it to boil.
- 6. Add more water if required.
- 7. Add salt, sugar and white pepper. Adjust according to taste. Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal.
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
TOMATO SOUP CAKE I
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
Steps:
- Combine the tomato soup and the soda in a bowl, and let it stand.
- Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
- Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
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
FIERY GINGER PUMPKIN TOMATO SOUP
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
Steps:
- In a large pot, heat oil.
- Add leeks and saute over medium-high heat.
- Add ginger & garlic. Saute until fragrant, about 2 minutes.
- Stir in tomatoes & honey. Simmer 15 minutes.
- Stir in broth, pumpkin & salt.
- Bring to a boil, reduce heat and simmer until pumpkin is tender.
- Adjust seasoning and serve.
- Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.
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
TOMATO CARROT SOUP
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
Steps:
- Fry diced onion in oil until onion is oft and begins to brown.
- Add carrots, peeled and diced, and curry powder. Cover and cook until carrots are tender.
- Add chopped tomatoes and chicken broth. Bring to boil and simmer for 20 minutes. Add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. Simmer one minute.
- Puree soup, then stir in 4 more tablespoons chopped basil.
- Serve hot or cold.
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
MOIST CARROT CAKE
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
Steps:
- In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
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.
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