Carrot Cake Bars

1 package 2-layer-size yellow or white cake mix
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.

2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.

Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.