Prep Time::10 mins
Cook Time::45 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::1 cake
Ingredients
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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 (Optional)
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
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.
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.
In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.
Cook's Note
This recipe is really great as cupcakes for different occasions. Actually takes a lot less time in the oven.