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

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.

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.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.