Carrot Cake With Toasted Pecan-Cream Cheese Frosting

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.

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.

Spread Toasted Pecan-Cream Cheese Frosting evenly over cake.