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Ingredients

1 (18.25 ounce) package spice cake mix 1 (10.75 ounce) can condensed tomato soup ¾ cup water 2 eggs ⅓ cup canola oil ½ cup shredded carrot ⅓ cup chopped pecans 1 cup confectioners' sugar 2 tablespoons lemon juice

Nutrition Info

329.8 calories carbohydrate: 46.3 g cholesterol: 31 mg fat: 14.7 g fiber: 1.7 g protein: 4.4 g saturatedFat: 2.9 g servingSize: - sodium: 439.8 mg sugar: 31.8 g transFat: : - unsaturatedFat: : -

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.

1 cake

Not completely from scratch, but still a delicious dessert.