How To Make Spicy Carrot Cake
Ingredients
- ⅓ cup canola oil
- 2 eggs eggs
- ¾ cup water
- 1 (10.75 ounce) can condensed tomato soup
- 1 (18.25 ounce) package spice cake mix
- ½ cup shredded carrot
- ⅓ cup chopped pecans (Optional)
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Instructions
- Before you start, ensure that the oven is preheated to 375 degrees F (190 degrees C) and that the 10-inch Bundt® pan is greased and floured.
- In a mixing bowl, blend together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the ingredients combine to form a consistent batter. Transfer the batter into the prepared pan.
- Place the pan into the preheated oven and bake until a toothpick inserted into the cake's center emerges clean. This usually takes approximately 45 minutes. Once the cake is done, flip the pan and remove the cake onto a cooling rack. Leave the cake to cool down to room temperature.
- For the glaze, mix together the confectioners' sugar and lemon juice in a separate bowl. Stir until the glaze becomes smooth. Once the cake has cooled down, drizzle the glaze generously over the cake.
