Carrot Cake

From: Campbell's Kitchen

Prep: 20 minutesBake: Cool: 1 hour 10 minutes

Ingredients:
2 3/4 c all-purpose flour
1 T baking soda
1 T ground cinnamon
1/2 t ground nutmeg
1/2 t salt
4 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3/4 c vegetable oil
1 3/4 c sugar
1 t vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 c golden raisins '
1/2 c walnuts, chopped
1 c heavy cream
2 t grated orange peel
2 T orange-flavored liqueur

Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan.
Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl.
Beat the eggs with a fork or wire whisk in another 2-quart 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. Fold in the raisins and nuts. Spoon the batter into the prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.

Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.