TOMATO SOUP CARROT CAKE WITH CREAM CHEESE ICING
Nutrition Facts
Serving Size
SERVING (1 SLICE)
Amount Per Serving
Calories 307
% Daily Value
Total Fat 8.4g
13%
Saturated Fat 2.2g
11%
Cholesterol 2mg
1%
Sodium 544mg
23%
Total Carbohydrate 53.9g
18%
Dietary Fiber 1.7g
7%
Protein 6.4g
13%
Vitamin A 22%
Vitamin C 4%
Calcium 14%
Iron 7%

tomato soup carrot cake with cream cheese icing

Indulge in the unique fusion of flavors with this Tomato Soup Carrot Cake with Cream Cheese Icing from our Campbell’s® Can Do Recipe Contest. This luscious cake is crafted with carrots, walnuts, dried prunes, raisins, pineapple and all brought together with our Campbell’s Healthy Request® Tomato Soup.

  • Total time: 120 minutes
  • Servings: 60
Ingredient Weight Measure
carrot , shredded 32.000 oz. 8.5 cup
walnuts , chopped 12.000 oz. 3 cup
dried prunes , chopped 12.000 oz. 2 cup
raisins 12.000 oz. 2.25 cup
crushed pineapple , drained 12.000 oz. 2 cup
spice cake mix 5.000 lb. 0
Campbell's® Healthy Request® Condensed Tomato Soup 1 can
fat free cream cheese , softened 32.000 oz. 4 cup
butter spread alternative , softened 12.000 oz. 1.5 cup
zero calorie sweetener 1.000 lb. 0
cornstarch 4 tsp.
vanilla extract 2 tsp.
1. Pre-heat oven (300°F for convection oven; 350°F for standard oven).

2. In a medium bowl, combine carrots, walnuts, prunes, raisins, and crushed pineapple.

3. In a large bowl, combine spice mix and Campbell’s® Healthy Request® Tomato Soup.  Add carrot mixture. Batter should be thick.

4. Pour batter into a greased and parchment paper-lined full sheet pan, or two half sheet pans.

5. For convection oven, bake for 30-35 minutes. For standard oven, bake for 45-50 minutes. Use a toothpick to test doneness. 
6. To make icing, beat cream cheese and Smart Balance together in mixer until smooth.

7. Add Splenda, cornstarch and vanilla. Beat until smooth. Refrigerate.

8.  Spread icing on cake once cooled.

CCP: Hold for cold service at 41°F until needed.

9.To portion, cut into 60 even slices. Serve immediately.

Indulge in the unique fusion of flavors with this Tomato Soup Carrot Cake with Cream Cheese Icing from our Campbell’s® Can Do Recipe Contest. This luscious cake is crafted with carrots, walnuts, dried prunes, raisins, pineapple and all brought together with our Campbell’s Healthy Request® Tomato Soup.

  • Total time: 120 minutes
  • Servings: 60
Ingredient Weight Measure
carrot , shredded 32.000 oz. 8.5 cup
walnuts , chopped 12.000 oz. 3 cup
dried prunes , chopped 12.000 oz. 2 cup
raisins 12.000 oz. 2.25 cup
crushed pineapple , drained 12.000 oz. 2 cup
spice cake mix 5.000 lb. 0
Campbell's® Healthy Request® Condensed Tomato Soup 1 can
fat free cream cheese , softened 32.000 oz. 4 cup
butter spread alternative , softened 12.000 oz. 1.5 cup
zero calorie sweetener 1.000 lb. 0
cornstarch 4 tsp.
vanilla extract 2 tsp.
1. Pre-heat oven (300°F for convection oven; 350°F for standard oven).

2. In a medium bowl, combine carrots, walnuts, prunes, raisins, and crushed pineapple.

3. In a large bowl, combine spice mix and Campbell’s® Healthy Request® Tomato Soup.  Add carrot mixture. Batter should be thick.

4. Pour batter into a greased and parchment paper-lined full sheet pan, or two half sheet pans.

5. For convection oven, bake for 30-35 minutes. For standard oven, bake for 45-50 minutes. Use a toothpick to test doneness. 
6. To make icing, beat cream cheese and Smart Balance together in mixer until smooth.

7. Add Splenda, cornstarch and vanilla. Beat until smooth. Refrigerate.

8.  Spread icing on cake once cooled.

CCP: Hold for cold service at 41°F until needed.

9.To portion, cut into 60 even slices. Serve immediately.

Made with:

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