Gingerbread Carrot Cake
A moist, flavorful gingerbread carrot cake topped with a creamy cheese frosting, perfect for festive occasions or when craving a spice-laden dessert with a hint of sweetness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix gingerbread cake and cookie mix, water, and egg in a medium bowl with a fork until batter is uniform in color and consistency, about 2 minutes.
- Stir in shredded carrots, chopped nuts, and raisins.
- Pour batter into an ungreased 9x9-inch square pan.
- Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake completely.
- Beat softened cream cheese in a medium bowl on low speed until smooth.
- Gradually beat in thawed whipped topping until mixture is smooth and spreadable.
- Frost the cooled cake with the cheese mixture.
- Cover and refrigerate any remaining cake.
Nutrition & Diet Analysis (per serving)
572
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).