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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Not completely from scratch, but still a delicious dessert. Ingredients:
1 (18.25 ounce) package spice cake mix |
1 (10.75 ounce) can condensed tomato soup |
3/4 cup water |
2 eggs |
1/3 cup canola oil |
1/2 cup shredded carrot |
1/3 cup chopped pecans (optional) |
1 cup confectioners' sugar |
2 tablespoons lemon juice |
Directions:
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.
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