Gingerbread Carrot Cake

• 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

1. Heat oven to 350u0b0.
2. Mix gingerbread mix, water and egg in medium bowl with a fork about 2 minutes until batter is uniform in color and consistency.
3. Stir in carrots, nuts and raisins.
4. Pour batter into ungreased square pan (9 x 9 x 2-inches).
5. Bake 30 to 40 minutes or until toothpick inserted comes out clean.
6. Cool completely.
7. Beat cream cheese in a medium bowl on low speed until smooth.
8. Beat in whipped topping until mixture is smooth and spreadable.
9. Frost cake with cheese mixture.
10. Cover and refrigerate any remaining cake.
11. Yield:
12. 10 to 12 servings.

gingerbread cake, water, egg, carrots, nuts, raisins, cream cheese, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=135921 (may not work)