: Tomato Soup substitute in cake Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways?

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Grab some vegetable juice (V8 or something like it) and bring it to a gentle simmer. Put a teaspoon of corn starch in 3/4 tablespoon of water, stir the mixture rapidly for a bit, then stir that rapidly into the vegetable juice. Taste for salt. Bring it briefly to a rolling boil and then take it off the heat. It should coat the back of a spoon.

Keep stirring, occasionally as it cools, and you'll have something you can use. You can't directly substitute carrot juice for condensed soup, and simply thickening carrot juice in a similar manner as what I described above is going to give the cake strange sweet and wet spots after it bakes. I share Sharlyn's concern about the cake rising properly and evenly.

You could try a puree of carrot, thicken it a bit as described above, and go with that, but the minimal viscosity you need is probably that of vegetable juice after being thickened.

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Tomato soup is thicker and richer than carrot juice. Using carrot juice will change the moisture content of the cake, and it will not rise or bake properly.

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Adding a similar amount of juice as what is contained in a can of soup (10-11 ounces) might be too much liquid since the soup is condensed (tomato paste, corn syrup, flour). I haven't tried it, but it might work if you used 1/2 cup of juice, and increased the flour by 1/4 cup.