- 1 cup Sunsweet Raisins
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 1 1/2 cups oil
- 3/4 cup + 1 tbsp splenda sugar blend
- 1/4 cup splenda brown sugar
- 3 tsp separated vanilla extract
- 3 cups carrots shredded very fine
- 1 cup walnuts chopped fine
- 2 sticks butter softened
- 2- 8oz blocks cream cheese softened
- 1 box sugar free yellow cake mix (prepared)
- 1 cup crushed pineapples, drained well
Preheat oven to 350 degrees Line pans with parchment paper and spray parchment paper with Pam.
prepare yellow cake following box instructions, put aside.
Mix together baking soda, baking powder, flour, salt and cinnamon.
In a small bowl, beat together eggs, oil, 3/4 cup of sugar and brown sugar.
Add your dry ingredients to the wet ingredient bowl and mix until blended well.
Stir in 2 tsp of vanilla, the grated carrots and raisins by hand until mixed well. Add walnuts to the batter. Pour into 2 -8" pans
Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Cool on rack for 20 minutes. Remove from pans, one at a time
Mix i stick of softened butter, 2 8 oz blocks of softened cream cheese, 1 tbsp of Splenda and 1 tsp of vanilla until smooth and creamy.
Spread smoothly onto 1st cooled carrot cake , add the layer of yellow cake, spread cream cheese onto yellow cake and spread the crushed pineapples on top of cream cheese, top with 2nd layer of carrot cake and finish with rest of cream cheese icing. Decorate
(Can be made in advance and place un-iced cakes in freezer until ready to ice and serve)