Spicy Carrot Cake

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

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.