Spiced Carrot Snack Cake

In a large bowl, whisk together cake mix, eggs, mayonnaise, cinnamon, 1 cup water, ½ cup oil, and a pinch of salt. Using a rubber spatula, fold carrots and raisins into batter.

Pour batter into prepared dish; use a rubber spatula to smooth the surface. Bake on middle rack until cake is springy to the touch and a toothpick inserted into the center comes out clean, 30-40 minutes. Let cool in baking dish for 15 minutes. Using parchment paper overhang, lift cake out of baking dish onto a wire rack to cool completely, 45-60 minutes. Wash and dry bowl used for batter.

While cake bakes, line a small plate with parchment paper. Heat a small, preferably nonstick, pan over medium-high heat. Add walnuts, 1½ TBSP sugar, ½ tsp salt, and 2 TBSP water. Cook, stirring, until water has evaporated and walnuts are sticky and coated, 3-5 minutes. Turn off heat; transfer to prepared plate to cool. Using your hands, break cooled candied walnuts into small clusters.

Place softened cream cheese, crème fraîche, maple syrup, and 1 tsp cornstarch (be sure to measure) in bowl used for batter. Using a hand mixer, whip on medium-high speed until smooth and fluffy, 1-2 minutes. Place frosting in refrigerator until cake is cooled. TIP: No mixer? No problem! Using a rubber spatula, work maple syrup into cream cheese until mostly combined, then whisk in crème fraîche and cornstarch until fluffy and no lumps remain, 3-4 minutes.