Spicy Carrot Cake
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
69
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cup
Water2
Eggs1 cup
Canola Oil1 cup
Carrot (shredded)1 cup
Pecan (chopped optional)1 cup
Sugar (confectioners')2 tbsps
Lemon JuiceDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease and flour a 10-inch Bundt(R) pan
3
In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter
4
Pour the batter into the prepared pan
5
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes
6
Invert the pan and turn the cake out onto a cooling rack; cool to room temperature
7
In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake