- Vegetable cooking spray
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 eggs
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 3/4 cup vegetable oil
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 3 large carrots, finely shredded
- 1 cup golden raisins
- 1/2 cup walnuts, chopped
- 1 cup heavy cream
- 2 teaspoons grated orange peel
- 2 tablespoons orange-flavored liqueur
- Heat the oven to 350 degrees F. Spray a 12-cup fluted tube cake pan with the 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.