Preparation / Directions:
Cream together cream cheese, sugar, egg and vanilla. Set aside. This is the cake filling. Mix cake mix, cinnamon, nutmeg, and ginger as directed on cake mix, but decrease water from 1-1/2 cups to 3/4 cup. Stir in shredded carrots. Grease and flour a bundt pan. Pour half of the cake batter into the pan. Top with the filling. Add remaining half of batter. Bake at 350` for 40-50 minutes, or until toothpick comes out clean. Let cool on rack for 30 minutes. Invert onto serving plate (cake should fall freely). Cool completely. Frost with commercial Whipped Lemon Frosting, and top with shredded coconut, if desired.