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Raspberry Carrot Cake


1 pkg. raspberry Jello
1 pkg. yellow cake mix
3/4 c. cold water
3/4 c. liquid shortening
4 eggs, unbeaten
3 sm. carrots, grated
1 tsp. pumpkin pie spice


Sift cake mix and pumpkin pie spice. Add raspberry Jello 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 350 degrees for 45 minutes. Cool 15 minutes and remove from pan.

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