Cake Wants To Be Carrot, Could Be Pumpkin Can Be Tomato Soup

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1 3/4 cups sugar
• 4 eggs
• 1 ounces pumpkin pie filling or (10 ounce) can campbell's tomato soup
• 1 cup vegetable oil
• CREAM CHEESE FROSTING
• 1 (16 ounce) box confectioners' sugar
• 1 tablespoon vanilla extract
• 8 ounces whipped cream cheese
• 1/8 cup butter (optional)

1. Combine all dry ingredients in large bowl (except for the sugar) and mix well.
2. -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
3. -Combine the two bowls (dry ingredients and wet ingredients), mix well
4. -pour into greased pan (either two round or one large Bundt sized pan).
5. -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
6. FROSTING:.
7. -combine whipped cream cheese with vanilla and optional melted butter
8. -slowly pour in confectioner's sugar (don't pour it all in at once!).
9. -continue to add sugar to taste.
10. -refrigerate until you are ready to frost the cake.

flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, sugar, eggs, pumpkin pie filling, vegetable oil, cream cheese, sugar, vanilla, cream cheese, butter

Taken from www.food.com/recipe/cake-wants-to-be-carrot-could-be-pumpkin-can-be-tomato-soup-365698 (may not work)