Here’s a twist on an old favorite. Using a boxed cake mix, follow directions with these two exceptions: Substitute V-8 juice for the water and add one medium shredded fresh carrot to the batter.
Why the tomato-based juice instead of water? The answer comes from the time of The Great Depression, when milk was scarce. Tomato juice seemed a good choice and complimented the spice combination in carrot and spice cakes.
With this simple recipe, there is no need to break out the flour and all the usual scratch ingredients; it’s all there in the box.
Instead of the traditional round cake bans or the single sheet cake, I chose to divide the batter evenly in small bread loaf pans (the same ones you would use for zucchini bread or banana bread).
Follow baking directions and bake until a knife or toothpick inserted in the center comes out clean.
1 boxed carrot or spice cake mix
3 lg eggs
1/3 c cooking oil
1 c V-8 juice (instead of water)
1 c grated fresh carrot