2.75 cups all-purpose flour1 tablespoon baking soda1 tablespoon ground cinnamon0.5 teaspoon nutmeg0.5 teaspoon salt4 egg1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.75 cup vegetable oil1.75 cups sugar1 teaspoon vanilla extract3 large carrot, finely shredded (about 3 cups)1 cup golden raisins0.5 cup walnuts, chopped1 cup heavy cream2 teaspoons grated orange peel2 tablespoons orange liqueur
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.