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Spicy Carrot Cake
Spicy Carrot Cake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Unique twist on classic carrot cake: spice cake mix enhanced with surprising ingredient - canned tomato soup. Finished with tangy lemon glaze for a delightful treat.
Ingredients:
  • 1 (18.25 ounce) package spice cake mix
  • 1 (10.75 ounce) can condensed tomato soup
  • 0.75 cup water
  • 2 eggs
  • 0.33333334326744 cup canola oil
  • 0.5 cup shredded carrot
  • 0.33333334326744 cup chopped pecans
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and generously grease and flour a 10-inch Bundt® pan.
  • Combine cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans in a bowl until a smooth batter forms. Transfer the batter to the prepared pan.
  • Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Then, invert the pan onto a cooling rack and allow the cake to cool to room temperature.
  • Combine confectioners' sugar and lemon juice in a bowl until silky smooth, then generously drizzle the glaze over the cake.

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