Cake Wants To Be Carrot, Could Be Pumpkin Can Be Tomato Soup - cooking recipe

Ingredients

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)

Preparation

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