Bumper Crop Carrot Cake

INGREDIENTS:
Boxed cake mix (Gingerbread, or yellow cake mix)
1 tsp cinnamon* (*omit if using Gingerbread cake mix)
1/2 cup finely shredded carrots
1/2 cup raisins
1/2 cup crushed pineapple (drain very well)
Nut Topping (included with W&W Carrot Cake mix)
Wind & Willow Carrot Cake Mix
8 oz cream cheese, room temperature
4 T butter, room temperature
1/2 cup powdered sugar
1-3 Tbs milk as needed
1-3 Tbs milk as needed

DIRECTIONS:
Preheat oven according to cake directions.
Spray oil on a 9x13 glass baking pan. Make cake according to box directions and then stir in shredded carrots, raisins, pineapple, and nut topping. Pour into prepared pan. Bake cake according to package directions until done. Let cool. Blend carrot cake cheeseball mix, cream cheese and butter; beat until creamy. Slowly beat powdered sugar into cheeseball mixture; add milk 1 T. at a time and beat until spreading consistency. Spread over cooled cake.

Carrot Raisin Salad

INGREDIENTS:
Wind & Willow Carrot Cake Cheeseball & Dessert Mix
10 oz bag shredded carrots
1 c raisins
2 T orange juice
1/2 c mayonnaise

DIRECTIONS:
In medium bowl blend cheeseball mix, mayonnaise and orange juice. Stir in shredded carrots and raisins, mixing until well blended. Chill well; stir in nut topping before serving.

Morning Glory Muffins

INGREDIENTS:
Wind & Willow Carrot Cake Cheeseball & Dessert Mix
2 c biscuit mix
8 oz crushed pineapple
2 eggs
1/3 c oil
1/3 c brown sugar
1 tsp cinnamon

DIRECTIONS:
Preheat oven to 400. Spray muffin pan with oil. Mix biscuit mix and cheeseball mix; stir in pineapple, brown sugar, cinnamon, eggs and oil and mix lightly. Spoon into muffin pan, dividing equally into 12 muffins. Sprinkle each muffin with nuts from the topping packet. Bake 13-15 minutes until golden brown. Cool and sprinkle with powdered sugar.