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

Heat oven to 350°F. Mix gingerbread mix, water and egg in medium bowl with a fork about 2 minutes until batter is uniform in color and consistency. Stir in carrots, nuts and raisins. Pour batter into ungreased square pan (9x9x2-inches).

Bake 30 to 40 minutes or until toothpick inserted comes out clean. Cool completely. Beat cream cheese in a medium bowl on low speed until smooth. Beat in whipped topping until mixture is smooth and spreadable. Frost cake with cheese mixture. Cover and refrigerate any remaining cake.

Yield: 10 to 12 servings.