Carrot Cake With Toasted Pecan-Cream Cheese Frosting

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 1

Ingredients:

1 (18.25-oz.) package spice cake mix

1 (10 3/4-oz.) can campbell's condensed tomato soup

1 (8-oz.) can crushed pineapple in juice, undrained

4 large eggs

1 1/2 cups finely shredded carrot

1/2 cup butter, melted and slightly cooled

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

toasted pecan-cream cheese frosting

Directions:

1. Beat spice cake mix, tomato soup, and next 6 ingredients at low speed with an electric mixer until moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended. Pour batter into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and edges of cake pull away from sides of pan. Cool completely in pan on a wire rack.
3. Spread Toasted Pecan-Cream Cheese Frosting evenly over cake.

By RecipeOfHealth.com