Not completely from scratch, but still a delicious dessert.

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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Reviews (7)

Most helpful positive review

Rating: 5 stars
03/10/2011
The only thing I did differently was to use a box carrot cake mix instead of a spice cake mix. Otherwise I followed the recipe exactly and it turned out perfectly. Next time I think I'd try adding a little coconut. Read More
(11)

Most helpful critical review

Rating: 1 stars
07/08/2013
Would never make it again Read More
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/10/2011
The only thing I did differently was to use a box carrot cake mix instead of a spice cake mix. Otherwise I followed the recipe exactly and it turned out perfectly. Next time I think I'd try adding a little coconut. Read More
(11)
Rating: 4 stars
07/08/2011
This was a nice cake--with my additions a four star recipe! I added an extra 1/4 tsp of nutmeg and 1/2 tsp of cinnamon. It definitely could have used more carrot--I increased it to 1 cup shredded carrot. I didn't use the icing the cake was moist enough as is. Thanks! Read More
(9)
Rating: 5 stars
03/01/2011
I made this and it was easy and a great recipe to keep! Read More
(7)
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Rating: 5 stars
10/29/2011
WOW I was shocked to see the tomato soup in the ingredient list but made them anyway. WOW!!!! these are great! i also added a full cup of shredded carrot. I made cupcakes instead of cake. My husband ate 3 right out of the oven! I had to guard the rest. You can't go wrong with this fast super moist recipe! Read More
(5)
Rating: 4 stars
10/07/2011
This was a delicious cake. I tried it with the spice cake mix and with a regular carrot cake mix and they both came out wonderful. I probably liked the spice just a bit more because of the different flavors. For another delicious carrot cake recipe visit my website at http://showercakedesigns.com/delicious-carrot-cake-recipe That recipe made by far the most succulent and moist carrot cake I have ever eaten. Enjoy! Read More
(3)
Rating: 1 stars
07/08/2013
Would never make it again Read More
(2)
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Rating: 5 stars
05/29/2017
At first I thought the tomato soup was a weird ingredient but this was delicious. I also sprinkled powdered sugar on top. Now everyone asks for this cake Read More