The convenience of a “Boxed Cake Mix ” is hard to ignore.. I’ve never been good at making a cake from scratch; don’t know why, but mine always comes out a bit rubbery.. really! From what I’ve read, I’m mixing the flour and dried ingredients into the wet a bit too long…and as many times I’ve tried,, it just does not work for me.. So, I’ve found, my own way, to make a boxed mix, just a bit better.
I’ve also found, using a good ‘Brand Name’ cake mix is best, and this one is a “Carrot Cake”
When it calls for 3 eggs, I add a fourth egg.
I also like extra spice and carrots, and the box just does not give the mix that jolt that I crave. So, I grate a large carrot and add it raw, right into the dry ingredients.
Then I find myself digging through the ‘spice box’ looking for more ‘zest’ to add to the mix.
Ginger sounds good, and more Cinnamon, then a bit of Cloves, Nutmeg and what else? As you can see, “I love my Carrot Cake, spicy”. Oh and lets not forget the Vanilla, two teaspoons of that!
The box asked for 1/2 cup water, and oil, but since I’ve added a bit more moisture with the extra egg and the Orange flavor , I don’t use the full 1/2 cup of water, as the box tells me to use.
I then whip the wet together, then add the dry, as the box tells me.
Put the mixture in a greased tube pan and bake, as to the directions on the box.
Once the cake has cooled, I invert the finished cake onto a ‘cake plate’ and with a large kitchen knife, I slice the cake in half, to make ‘two layers’, then frost.
There, it’s done. Don’t be afraid to experiment with flavors you love… make your ‘Cake Mix’ your own. I used a store bought “Cream Cheese” frosting and it’s so good!
Now, this is a spicy “Carrot Cake”