Gingerbread Carrot Cake - cooking recipe

Ingredients

1 pkg. gingerbread cake and cookie mix
3/4 c. lukewarm water
1 egg
1 1/2 c. finely shredded carrots (about 3 medium)
1/4 c. chopped nuts
1/4 c. raisins
1 (3 oz.) pkg. cream cheese, softened
2 c. frozen (thawed) whipped topping

Preparation

Heat oven to 350\u00b0.
Mix gingerbread mix, water and egg in medium bowl with a fork about 2 minutes until batter is uniform in color and consistency.
Stir in carrots, nuts and raisins.
Pour batter into ungreased square pan (9 x 9 x 2-inches).
Bake 30 to 40 minutes or until toothpick inserted comes out clean.
Cool completely.
Beat cream cheese in a medium bowl on low speed until smooth.
Beat in whipped topping until mixture is smooth and spreadable.
Frost cake with cheese mixture.
Cover and refrigerate any remaining cake.
Yield:
10 to 12 servings.