Spicy Carrot Cake

Spicy Carrot Cake

linuo yeye

"Not completely from scratch, but still a delicious dessert."
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Ingredients

1 h 25 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt(R) pan.
  2. 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.
  3. 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.
  4. In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

Footnotes

  • Cook's Note
  • This recipe is really great as cupcakes for different occasions. Actually takes a lot less time in the oven.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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 addi...

Most helpful critical review

Would never make it again

Most helpful
Most positive
Least positive
Newest

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 addi...

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 shred...

I made this and it was easy and a great recipe to keep!

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 hu...

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 diffe...

Would never make it again

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