Spicy Carrot Cake recipe

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Ingredients

1 (18.25 ounce) package spice cake mix
1 (10.75 ounce) can condensed tomato soup
¾ cup water
2 eggs
⅓ cup canola oil
½ cup shredded carrot
⅓ cup chopped pecans
1 cup confectioners' sugar
2 tablespoons lemon juice

Nutrition Info

329.8 calories
carbohydrate: 46.3 g
cholesterol: 31 mg
fat: 14.7 g
fiber: 1.7 g
protein: 4.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 439.8 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.

  2. In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack, cool to room temperature.

  4. In a bowl, mix together the confectioners' sugar with lemon juice until smooth, drizzle glaze over cake.

Recipe Yield

1 cake

Recipe Note

Not completely from scratch, but still a delicious dessert.

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