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Preheat oven to 350 degree oven. In a large bowl, combine vegetables oil, applesauce, brown sugar twin, and all but 1 Tablespoon of sprinkle sweet. Add eggs, carrots and water. Mix just to combine. In a medium-size bowl, combine cake flour, salt, baking powder, baking soda and cinnamon. Stir cake-flour mixture into carrot mixture. Add 1 teaspoon vanilla extract, 2 Tablespoons walnuts and raisins. Mix gently to combine. Pour batter into an 8 x 8 inch baking dish sprayed with butter flavored cooking spray. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. In a medium bowl, stir cream cheese with a spoon until soft. Add remaining 1 Tablespoon Sprinkle Sweet, remaining 1 teaspoon vanilla extract and Cool Whip Lite. Mix gently to combine. Spread mixture evenly over cooled cake. Sprinkle remaining 2 Tablespoons walnuts evenly over top. Refrigerate leftovers.
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Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution