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Spicy Carrot Cake Recipe

Recipe by: linuo yeye

"Not completely from scratch, but still a delicious dessert."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In1 h 25 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt(R) pan.
  • 2In 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.
  • 3Bake 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.
  • 4In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.
Footnotes
  • Cook's Note
  • This recipe is really great as cupcakes for different occasions. Actually takes a lot less time in the oven.
Ingredients
  • 12 servings
  • 330 cals
  • 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 (optional)
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    330
    16%
  • Fat:
    14.7
    23%
  • Carbs:
    46.3
    15%
  • Protein:
    4.4
    9%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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