Not completely from scratch, but still a delicious dessert.
Ingredients
- spice cake mix: 1 pack (18.25 ounce pack)
- condensed tomato soup: 1 can (10.75 ounce can)
- water: 0.75 cup
- eggs: 2 piece
- canola oil: 0.33333 cup
- carrot: 0.5 cup (shredded)
- pecans: 0.33333 cup (chopped, optional)
- confectioners' sugar: 1 cup
- lemon juice: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.
