1 (18.5 oz.) pkg. yellow cake mix with pudding
1/3 c. firmly packed brown sugar
2 tsp. ground cinnamon
1/2 c. water
1/3 c. vegetable oil
3 eggs
2 c. finely shredded carrots
1/2 c. raisins
1/2 c. chopped pecans

Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer. Fold in carrots, raisins, and pecans. Spoon batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan 25 minutes; turn out on a wire rack, and cool completely.

CREAM CHEESE ICING:

8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla

Cream, beat until smooth and creamy. Put on cooled carrot cake.