Spicy Carrot Cake Recipe - Allrecipes.com
Spicy Carrot Cake Recipe

Spicy Carrot Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® 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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2011

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.

Most Helpful Critical Review
Jul 08, 2013

Would never make it again


6 Ratings

Jul 08, 2011

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!

Mar 01, 2011

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

Oct 29, 2011

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!

Oct 07, 2011

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. Enjoy!


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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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