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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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We adapted this from Kraftfoods. Ingredients:
1 (18 1/4 ounce) box spice cake mix (betty crocker) |
2 eggs |
1/3 cup vegetable oil |
2 cups carrots, shredded |
1/2 cup raisins (optional) |
1/3 cup water |
1 cup water, boiling |
1 (3 ounce) package sugar-free orange gelatin |
4 ounces neufchatel cheese, softened or 4 ounces cream cheese |
1/4 cup butter, softened (1/2 stick) |
1 teaspoon pumpkin pie spice |
1 1/2 cups powdered sugar |
Directions:
1. 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.
2. Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1 intervals and allow to cool.
3. GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
4. 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.
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