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    Carrot Poke Cake

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    (2-layer size) spice cake mix 2 cups shredded carrots 1/4 cup raisins 1 cup boiling water 1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2 stick) butter, softened 1/2 tsp. pumpkin pie spice 2 cups powdered sugar PREHEAT oven to 350F. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking pan.

    BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven. Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry gelatin mix 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.

    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 cake. Store leftovers in refrigerator.




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