Pumpkin Carrot Cake
|Sugar free white cake mix||8 Ounce|
|Water||1⁄3 Cup (5.33 tbs)|
|Carrot puree||1⁄3 Cup (5.33 tbs)|
|Pumpkin pie spice||2 Teaspoon|
Empty cake mix into a bowl.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.