Recipe from: Ultimate Shortcut Cookie Book Copyright© 2009, by Camilla V. Saulsbury

Cake
1 (18.25-ounce) package carrot cake or spice cake mix
2/3 cup vegetable oil
3 large eggs
1 cup shredded, peeled carrots
1 cup raisins (or dried cranberries)
1 cup chopped pecans, optional

Frosting
6 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon vanilla
2 1/4 cups powdered sugar, sifted

Instructions:
For Cake
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray(or foil-line pan). Mix the cake mix, oil, and eggs in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 1–2 minutes more, or until batter is smooth and very thick. Stir in the carrots, raisins, and pecans with a wooden spoon. Spread the batter into the prepared pan, pressing out to cover the bottom (dough will spread as it bakes). Bake for 22–25 minutes or until just set at center (do not overbake). Transfer to a wire rack and cool completely.

For Frosting
Beat the cream cheese, butter and vanilla in a medium bowl with an electric mixer set on medium speed until smooth. Gradually add the powdered sugar, beating until incorporated and smooth. Spread over cooled bars. Cut into bars or squares.

Makes 24 large or 36 small bars.