Spicy Carrot Cake

Not completely from scratch, but still a delicious dessert.

Original recipe makes 1 cake

Ingredients

1 (18.25 ounce) package spice cake mix
1 (10.75 ounce) can condensed tomato soup
3/4 cup water
2 eggs
1/3 cup canola oil
1/2 cup shredded carrot
1/3 cup chopped pecans
1 cup confectioners’ sugar
2 tablespoons lemon juice

  • PREP

    10 mins

  • COOK

    45 mins

  • READY IN

    1 hr 25 mins

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.

Nutrition

Calories: 330 kcal
Carbohydrates: 46.3 g
Cholesterol: 35 mg
Fat: 14.7 g
Fiber: 1.7 g
Protein: 4.4 g
Sodium: 440 mg