Carrot Cake With Toasted Pecan-Cream Cheese Frosting

Southern Living
Makes 12 servings


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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


Prep: 20 Minutes
Bake: 45 Minutes

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.

Created date

August 2006