This cake does taste good, and it's moist like carrot cake. I made it as written, except for the raisins. Next time I would follow another reviewer's advice and shred the tomatoes: I diced the tomatoes into small 1/4" pieces, but that just meant I had little gelatinous whitish-green bits in my cake. One kid made a "booger" comment, lol. The cake isn't as dark as, say, a chocolate zucchini cake, so those bits were obvious. I didn't find the tomato bits to be salty at all. Just be sure to rinse them well. I would make this again, with the addition of some other spices, such as ginger and cloves.
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This cake does taste good, and it's moist like carrot cake. I made it as written, except for...