Carrot Ginger Cake with Spiced Cream Cheese

So, I wanted to make something a bit different for Thursday Night Dinners. I found this recipe online, and since I had a spice cake mix, I thought it perfect to use it!

Carrot Ginger Cake with Spiced Cream Cheese

Ingredients
1 pkg spice cake mix
3/4 cup shredded carrot
1 Tbsp ground ginger (do less if not fresh... I did 1 tsp)
1 tsp ground cinnamon, divided
1/2 cup walnuts, toasted (I omitted these since I don't have them)
1 pkg cream cheese
2 cups cool whip, thawed.

Heat oven 350F. Prepare cake batter as directed on the package. Stir in the carrots, ginger, and 3/4 tsp of the cinnamon, and walnuts.

Spoon batter into either 9x13 pan, or muffin tins, etc. Bake less than directed on the package... 15 minutes if 24 muffins, or until a toothpick comes out clean. Let it cool completely.

Beat cream cheese in a medium bowl with a wire whisk, or a fork, until smooth. Gently add whipped topping. Spread over the cake or cupcakes. Sprinkle with the reserved 1/4 tsp of cinnamon.

Refrigerate the cake before eating. It tastes best when it's been in the fridge awhile.