
Tomato Soup Carrot Cake
This luscious cake is crafted with carrots, walnuts, dried prunes, raisins, pineapple, and all brought together with our Campbell’s® Reduced Sodium Tomato Soup.
Total Time
120 min
1 slice
60
- 8 ½ cups 2.125 L Carrots, shredded
- 3 cups 750 mL Walnuts, chopped
- 2 cups 500 mL Prunes, dried, chopped
- 2 ¼ cups 560 mL Raisins
- 2 cups 500 mL Crushed pineapple, drained
- 5 lbs 2.26 kg Spice cake mix
- 1 can (48 oz) 1 can (1.36 L) Classic Tomato (Reduced Sodium)
- 4 cups 1 L Cream cheese, light
- 1 ½ cups 375 mL Butter alternative, softened
- 1 lb 454 g Sweetener
- 4 tsp 20 mL Corn starch
- 2 tsp 10 mL Vanilla extract
- Pre-heat oven (300°F for convection oven; 350°F for conventional oven).
- In a medium bowl, combine carrots, walnuts, prunes, raisins, and crushed pineapple.
- In a large bowl, combine spice cake mix and Campbell’s® Condensed Reduced Sodium Tomato soup. Add carrot mixture. Batter should be thick.
- Pour batter into a greased and parchment paper-lined full sheet pan, or 2 half sheet pans.
- For convection, bake for 30–35 minutes. For conventional oven, bake for 45–50 minutes. Use a toothpick to test doneness.
Icing
- Beat cream cheese and butter alternative together in a mixer until smooth.
- Add sweetener, cornstarch and vanilla. Beat until smooth. Refrigerate.
- Spread icing on cooled cake.
- Portion into 60 even slices.CCP: Hold for cold service at 4°C (40°F) until needed.
Nutrition Facts
Per
1 slice
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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