Carrot Spice Poke Cake

• Cake
• (18 1/4 ounce) box spice cake mix (Betty Crocker)1 box
• eggs↗2
• vegetable oil↗1⁄3 cup
• carrots, shredded↗2 cups
• raisins↗1⁄2 cup

  (optional)

• Glaze↗
• water↗1⁄3 cup
• water, boiling↗1 cup
• (3 ounce) package sugar-free orange gelatin↗1 package
• Icing↗
• ounces neufchatel cheese, softened or 4 ounces cream cheese↗4 ounces
• butter, softened (1/2 stick)↗1⁄4 cup
• teaspoon pumpkin pie spice1 teaspoon
• powdered sugar↗1 1⁄2 cups

Step-by-step instructions

1. 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. 2

   Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.

3. 3

   GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.

4. 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.