Rating: 4 stars 4.1
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Not completely from scratch, but still a delicious dessert.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

330 calories; protein 4.4g; carbohydrates 46.3g; fat 14.7g; cholesterol 31mg; sodium 439.8mg. Full Nutrition
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