Directions:
- Preheat oven to 350ºF.
- Mix cake mix, ginger ale and egg substitute. Stir in carrots and raisins.
- Pour into a 13 x 9 in pon that has been sprayed with cooking spray.
- Bake 35 to 40 minute or until wooden toothpick inserted in center comes out clean. Remove from oven.
- Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
- Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.71 Kcal (2025 kJ) | ||
| Calories from fat | 202.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.5g | 35% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 11% | |
| Sodium | 680.49mg | 28% | |
| Potassium | 1038.86mg | 22% | |
| Total Carbs | 58.81g | 20% | |
| Sugars | 36.87g | 147% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 324.86 Kcal (1360 kJ) | ||
| Calories from fat | 135.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 35% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 11% | |
| Sodium | 457.01mg | 28% | |
| Potassium | 697.69mg | 22% | |
| Total Carbs | 39.49g | 20% | |
| Sugars | 24.76g | 147% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 6.3g | 19% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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