125 g (1/2 of 250 g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1/2 tsp. pumpkin pie spice
2 cups icing sugar
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How do I make it ?
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking dish.
Bake 35 to 40 min. or until wooden toothpick inserted in centre comes out clean. Remove from oven. Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry jelly powder 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.
Kraft Kitchen Tips!
At 16 servings, this delicious cake can be served for a special occasion to feed a crowd.
Don't have pumpkin pie spice? Mix 1/4 tsp. each ground cinnamon and nutmeg and 1/8 tsp. ground ginger, then use instead of the 1/2 tsp. pumpkin pie spice.
Stir 1 cup chopped pecans or walnuts into cake batter before pouring into pan and baking as directed.
Line baking dish with foil and spray with cooking spray for easier clean-up.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 4.5 g
Cholesterol 50 mg
Sodium 320 mg
Carbohydrate 48 g
Fibre 1 g
Sugars 39 g
Protein 4 g
Makes 16 servings, one piece (114 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.