Spicy Carrot Cake

Name: Spicy Carrot Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters canola oil; 118 milliliters shredded carrot; 305 grams condensed tomato soup; 237 milliliters confectioners sugar; 2 eggs; 2 Tbsps lemon juice; 517 grams package spice cake mix; 177 milliliters water

Spicy Carrot Cake requires around 1 hour and 25 minutes from start to finish. One portion of this dish contains about 4g of protein, 16g of fat, and a total of 375 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free and dairy free diet. Easter will be even more special with this recipe. A mixture of canolan oil, water, condensed tomato soup, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying 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.

Ingredients you will need

Tomato Soup

Canola Oil

Cake Mix

Carrot

Pecans

Water

Egg

Equipment you will use

Bowl

Pour the batter into the prepared pan.

Equipment you will use

Frying 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.

Equipment you will use

Wire Rack