Cooking Directions

• Heat the oven to 350°F. Spray a 12-cup fluted tube cake pan with vegetable cooking spray.
• Mix the flour, baking soda, cinnamon, nutmeg and salt in a large bowl.
• Beat the eggs with a fork or wire whisk in another large bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.
• Add the soup mixture to the flour mixture, stirring just to moisten. Stir in the raisins and walnuts. Spoon the batter into the prepared pan.
• Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.
• Stir the cream, orange peel and liqueur in a medium bowl. Beat with an electric mixer on high speed until the mixture is stiff. Serve the whipped cream mixture with the cake.

Ingredients

• 2.75 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 0.5 teaspoon nutmeg
• 0.5 teaspoon salt
• 4 egg
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.75 cup vegetable oil
• 1.75 cups sugar
• 1 teaspoon vanilla extract
• 3 large carrot, finely shredded (about 3 cups)
• 1 cup golden raisins
• 0.5 cup walnuts, chopped
• 1 cup heavy cream
• 2 teaspoons grated orange peel
• 2 tablespoons orange liqueur