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

CARROT CELERY TOMATO SOUP

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.

MOIST CARROT CAKE

Steps:

• In a large mixing 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 aka bundt 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 mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP

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.