Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 25 mins
Servings:
12
Yield:
1 cake
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
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 (per serving)
| 330 | Calories |
| 15g | Fat |
| 46g | Carbs |
| 4g | Protein |
