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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2382.3 Kcal (9974 kJ) | ||
| Calories from fat | 1274.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 141.64g | 218% | |
|---|---|---|---|
| Cholesterol | 340.12mg | 113% | |
| Sodium | 402.93mg | 17% | |
| Potassium | 928.74mg | 20% | |
| Total Carbs | 277.07g | 92% | |
| Sugars | 252.43g | 1010% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 21.31g | 43% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 4.4mg | 24% | |
| Calcium | 172.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 296.47 Kcal (1241 kJ) | ||
| Calories from fat | 158.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 218% | |
|---|---|---|---|
| Cholesterol | 42.33mg | 113% | |
| Sodium | 50.14mg | 17% | |
| Potassium | 115.58mg | 20% | |
| Total Carbs | 34.48g | 92% | |
| Sugars | 31.41g | 1010% | |
| Dietary Fiber | 1.18g | 38% | |
| Protein | 2.65g | 43% | |
| Vitamin C | 2.5mg | 34% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.5mg | 24% | |
| Calcium | 21.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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