Spicy Carrot Cake

4.30 (8)
⏱ 85 mins 🍽 ['12', '1 cake'] 🏷 Dessert

This distinctive carrot cake uses a spice cake mix combined with condensed tomato soup for a moist and flavourful result. The batter includes shredded carrot and chopped pecans, baked in a Bundt pan. Once cooled, the cake is finished with a simple glaze made from confectioners' sugar and lemon juice. The total preparation and baking time is 85 minutes, yielding one cake suitable for 12 servings.

Spicy Carrot Cake

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

Method

  1. Set your oven to 375 degrees F (190 degrees C). Prepare a 10-inch Bundt pan by greasing and flouring it.
  2. Combine the spice cake mix, condensed tomato soup, water, eggs, canola oil, shredded carrot, and chopped pecans in a bowl. Stir until you have a smooth batter, then transfer it to the prepared pan.
  3. Place the pan in the oven and bake for about 45 minutes. The cake is ready when a toothpick inserted into its centre comes out clean. Turn the cake out onto a wire rack and allow it to cool completely.
  4. Whisk the confectioners' sugar and lemon juice together in a bowl until smooth. Drizzle this glaze over the top of the cooled cake.

Nutrition (per serving)

Calories330 kcal
Fat15 g
Sugars32 g
Protein4 g
Sodium440 mg

Recipe details

CategoryDessert
Authorlinuo yeye