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Carrot Poke Cake

Carrot Poke Cake recipe
photo by:kraft
Spice up your next party with super-moist carrot cake. Tangy orange flavor makes a surprise appearance under sweet cream cheese frosting.
time
prep:
20 min
total:
4 hr 45 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) spice cake mix
2
cups   shredded carrots
1/4
cup  raisins
1
cup  water
1
pkg.   (3 oz.) JELL-O Orange Flavor Gelatin
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4
cup  butter, softened
1/2
tsp.  pumpkin pie spice
2
cups  powdered sugar

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 35 to 40 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, bring water to boil.

PIERCE cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.

BEAT cream cheese, butter and spice in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Spread onto cake.

Kraft Kitchens Tips

Size Wise
At 16 servings, this delicious cake is the perfect dessert to serve at your next gathering of family or friends.
Substitute
Don't have pumpkin pie spice? Mix 1/4 tsp. each ground cinnamon and nutmeg, and 1/8 tsp. ground ginger, then use instead of the 1/2 tsp. pumpkin pie spice.
How to Store
Keep frosted cake refrigerated.
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