Carrot Spice Poke Cake - cooking recipe

Ingredients

Cake
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)
Glaze
1/3 cup water
1 cup water, boiling
1 (3 ounce) package sugar-free orange gelatin
Icing
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

Preparation

Preheat oven to 350\u00b0F. 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.