Boxed Carrot Cake But Better

Home made cakes are always a hit, and there’s a trick to making a box cake look homemade. I wanted to do a quick carrot cake, so I added raisins, rum, and some homemade cream cheese frosting. I hope you like it.

1 box carrot cake
1 cup water from the soaked raisins
2/3 cup oil
3 large eggs
1/2 cup golden raisins
2 teaspoons rum
1/2 cup shredded carrot
1/2 cup chopped walnuts (optional)
1 teaspoon ground ginger
1 teaspoon found cinnamon
Frosting:
1 stick butter
8 ounces cream cheese
4 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

Heat oven to 350.

Heat water to hot and add rum and raisins; let soak for 20 minutes. Remove the raisins and save the water.

In bowl one, add cake mix, ginger, and cinnamon.

In bowl two, add the oil, eggs, raisin water and rum and mix; add carrots.

Add carrot mixture to bowl 1.

Beat until smooth; fold in raisins.

Grease 13×9 pan.

Add batter to pan.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let cool for 60 minutes.

Frosting:

Beat butter and cream cheese.

Add vanilla and and mix.

Add the powdered sugar 1 cup at a time.

Frost cake.

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