Ingredients

• 1 , 18.25 ounce
• 1 , 10.75 ounce
• 0.75 cups water
• 2 eggs
• 0.33 cups canola oil
• 0.5 cups shredded carrot
• 0.33 cups chopped pecans , Optional
• 1 cup confectioners' sugar
• 2 tablespoons lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 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. 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. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

Nutrition per serving