Directions:
- Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
- Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1 intervals and allow to cool.
- GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
- ICING: 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 cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.34 Kcal (2241 kJ) | ||
| Calories from fat | 279.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.03g | 48% | |
|---|---|---|---|
| Cholesterol | 45.5mg | 15% | |
| Sodium | 505.28mg | 21% | |
| Potassium | 1081.33mg | 23% | |
| Total Carbs | 60.85g | 20% | |
| Sugars | 35.03g | 140% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 324.23 Kcal (1357 kJ) | ||
| Calories from fat | 169.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 48% | |
|---|---|---|---|
| Cholesterol | 27.56mg | 15% | |
| Sodium | 306.02mg | 21% | |
| Potassium | 654.91mg | 23% | |
| Total Carbs | 36.86g | 20% | |
| Sugars | 21.21g | 140% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 3.85g | 13% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 35.7mg | 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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