Recipe by linuo yeye
"Not completely from scratch, but still a delicious dessert."
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1 (18.25 ounce) package
spice cake mix
1 (10.75 ounce) can
condensed tomato soup
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 adding a little coconut.
Would never make it again
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 shredded carrot. I didn't use the icing, the cake was moist enough as is. Thanks!
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 husband ate 3 right out of the oven! I had to guard the rest. You can't go wrong with this fast super moist recipe!
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 different flavors.
For another delicious carrot cake recipe, visit my website at http://showercakedesigns.com/delicious-carrot-cake-recipe
That recipe made by far the most succulent and moist carrot cake I have ever eaten.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
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