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| | Carrot Raspberry Cake
1 package of raspberry Jell-O
1 package of yellow cake mix
3/4 cup of cold water
3/4 cup of liquid shortening
4 eggs, unbeaten
3 small carrots, grated
1 teaspoon of pumpkin pie spice
Sift cake mix and pumpkin pie spice. Add raspberry Jell-O to cake mix. Blend in shortening, water and eggs (whites only can be used). Add grated carrots. Mix well. Place in greased, floured angel cake pan. Bake at 350ºF. for 45 minutes. Cool 15 minutes and remove from pan.
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