Carrot Spice Poke Cake

We adapted this from Kraftfoods.

• Ready In: 40 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 1 (18 1/4ounce) 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

Directions

1. 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.
2. Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
3. GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
4. 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.