1 (18 1/4 ounce) boxes
spice cake mix
( Betty Crocker)
1 (3 ounce) packages
sugar-free orange gelatin
4 ounces neufchatel cheese, softened or 4 ounces
( 1/2 stick)
pumpkin pie spice
1 1/2 cups
- Preheat oven to 350ºF. 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.