Carrot Cake with Cream Cheese Frosting

                
                
1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
2 tsp (10 mL) ground cinnamon
3/4 cup (175 mL) vegetable oil
3 eggs
3 cups (750 mL) shredded carrot
1/2 cup (125 mL) crushed pineapple, drained
1 cup (250 mL) dried cranberries
1/2 cup (120 mL) each, chopped walnuts and raisins
1 tub (340 g) Betty Crocker* Whipped Cream Cheese Frosting
  
  * Heat oven to 350°F (180°C). Lightly grease or spray bottom only of one 9x13-inch (23x33 cm) rectangular pan or two 8-inch (22 cm) round pans.
    * In large bowl, combine cake mix and ground cinnamon. Add vegetable oil and eggs and beat according to package directions. Gently fold in shredded carrot and crushed pineapple. If using, gently stir in dried cranberries or walnuts and raisins.
    * Spoon batter into prepared pan(s), distributing evenly. Bake for 35 to 40 minutes in rectangular pan, 30 to 35 minutes if using round pans, or until a toothpick inserted in centre comes out clean.
    * Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.