Title: Cake Mix Carrot Cake
Categories: Dessert Cake
Yield: 1 Cake

1		Box yellow cake mix
1/2	c	Water
1/3	c	Oil
1/3	c	Packed brown sugar
2	ts	Cinnamon
3		Eggs
2	c	Finely shredded carrots
1/2	c	Raisins
1/2	c	Chopped nuts
GLAZE
1	c	Confectioners' sugar
1 1/2	oz	Cream cheese, softened
2	tb	Milk
1	ts	Vanilla

Heat oven to 350 degrees. Grease and flour a 12 c fluted tybe pan or Bundt pan. In large bowl, blend cake mix, water, oil, brown sugar, cinnamon and eggs until moistened. Beat 2 minutes at highest speed. Fold in shredded carrots, raisins and nuts. Spoon into pan.

Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool upgright for 25 minutes, turn onto serving plate. Cool completely.

For glaze: Blend glaze ingredients in small bowl until smooth. If needed add a few more drops of milk for desired consistency. Spoon over cooled cake. Refrigerate until serving time.

Per serving: 286 calories, 3 g protein, 44 g carbohydrate, 12 g fat, 36 percent calories as fat, 1.1 g fiber, 43 mg cholesterol, 238 mg sodium.

Miami Herald Food Section, 30 July 1998

From: Barbara O'keefe Date: 08-10-98 (22:40) The Once And Future Legend (7) Home Cooki

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