HEAT oven to 350°F.
PREPARE cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
BEAT cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.