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Heat oven to 350ºF. Spray 9-inch round cake pan with nonstick vegetable cooking spray. Dust lightly with all-purpose flour. Set aside. Combine all cake ingredients except carrots and raisins or walnuts in large mixing bowl. With an electric mixer, beat at low speed just until combined. Beat at high speed for 2 minutes, scraping bowl frequently. Fold in carrots and raisins or walnuts.
 
 Pour batter into prepared pan. Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and reserved juice. With an electric mixer, beat at medium speed until smooth. Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired.
 
 Microwave tip: Microwave prepared topping on high for 30 to 45 seconds, or until warm, stirring once. Spoon warm topping over wedges of warm cake. Recipe is based on single-layer cake. This recipe yields 8 servings.
 
 Nutritional Information Per Serving (1/8 of single-layer cake): Calories: 230 (30 percent from fat); Protein: 5g; Fat: 8g (saturated fat: 1g); Carbohydrates: 33g; Fiber: 2g; Cholesterol: 5mg; Sodium: 220mg.
 
 (Raisins and walnuts are not included in the nutritional information.)
 
 Formatted for MC5 12-13-1999 by Joe Comiskey - jcomiskey@krypto.net Recipe By: Advocate Health Care's Recipes