CARROT CAKE with GOBS of CREAM CHEESE

I don't think I need to post a crrot cake recipe. Everyone has one tucked away somewhere. In fact, I have found a Duncan Hines carrot cake mix that is WONDERFUL. Just like the real thing. Great in  apinch. But don't you believe that the frosting is what makes it? Without the govs of creamy cream cheese frosting it's just another pretty cake.  This time I actually made the frosting right.....proportional cream cheese to margarine ( or butter...if you wish), and then beaten to gobby creaminess. Then skillfully balanced in the fridge to chill till  it can be slathered over serated slices of cake.  Oh yum. Great for the first full week of back to the routine.......

Not Rocket Science Carrot Cake

Sometimes, short cuts are great, sometimes labouring over something is great too. But, I like carrot cake to be easy, gooey, and addictive.  And I don't want to wait.

MIX: 1 1/2 cups grated carrots, 1/2 cup raisins (soak in grand marnier, or wine, or something flavourful like that,  beforehand....), 2 tbsp flour.

BEAT: 1 pkg yellow cake mix, 1/3 cup cooking oil, 1/3 cup water, 4 eggs, 1 pkg instant vanilla pudding, 2 tsp cinnamon.

COMBINE: Carrots, raisins into batter.

POUR into greased 9 x 13 pan. Bake in oven at 350 degrees for about 40 minutes. Check to see if done by sticking the cake with a sharp knife. Should exit clean. Cool. Then spread with Cream Cheese Icing.

CREAM CHEESE ICING: 8 oz cream cheese, 4 cups icing sugar, 1/4 cup margarine or butter, 2 tsp vanilla. Beat till creamy. Spread liberally over cake. 

EASY! FAST! YUMMY ( Especially if you soak those raisins.........)