In a large bowl, whisk together the milk, eggs and pumpkin until smooth. Shred the carrots and add those to the mixture along with the sugar, oil, baking powder, baking soda, salt and cinnamon. Whisk these items together until incorporated. Add the cake mix to the mixture and stir until combined. Add the flour one cup at a time, until the mixture is the consistency you like (pancake batter should be slightly thin). If you like raisins, add those to the batter at the end. To cook the pancakes, heat a flat griddle and add a little butter on the hot surface. Let it melt and then pour a fourth cup of batter on to the griddle. Cook the pancake until the bottom is lightly golden brown and then flip to the other side to continue to cook until it is cooked in the center. When the pancakes are done, serve with your favorite syrups and garnish with candied or chopped nuts.