Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.2 Kcal (1893 kJ) | ||
| Calories from fat | 197.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.93g | 34% | |
|---|---|---|---|
| Cholesterol | 58.37mg | 19% | |
| Sodium | 345.9mg | 14% | |
| Potassium | 288.06mg | 6% | |
| Total Carbs | 54.6g | 18% | |
| Sugars | 20.31g | 81% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 467.21 Kcal (1956 kJ) | ||
| Calories from fat | 203.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.66g | 34% | |
|---|---|---|---|
| Cholesterol | 60.31mg | 19% | |
| Sodium | 357.38mg | 14% | |
| Potassium | 297.62mg | 6% | |
| Total Carbs | 56.42g | 18% | |
| Sugars | 20.99g | 81% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 11.21g | 22% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 99.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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