Necessity is the mother of invention - how true! I wanted to bake a cake, but found that I had ran out of the all purpose flour. When I searched my pantry, I found out I had some cake mixes left, but I was in a mood for a carrot cake. I googled for some options of making a carrot cake with the ingredients that I had, and mixing and matching the many recipes out there, I made my own version of this carrot cake using a cake mix. The result was a soft and yummy cake.
Ingredients:1-cake mix (yellow)1/2 cup-Veg Oil
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2tsp.ground all spice
1/4tsp ground nut meg
2 large eggs
3/4 cup buttermilk or yogurt
1 1/4 cup shredded carrot
1/2 cup shredded sweetened coconut
1/2 cup raisins
1/3 cup pecans or walnuts, toasted and chopped (optional)
Beat all the wet ingredients for a minute and then add the dry ingredients and whisk well till all the ingredients are mixed well. Then transfer it to greased baking pan or muffin tins and bake at 350 degrees F for 40 minutes.