1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant freezer orange flavored Jell-O mix
2 eggs
1 (3 ounce) package vanilla cream cheese
1 cup milk
1 cup rice milk powder
1 1/2 cups carrots
1/2 cup margarine
1 1/2 cups water
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cake mix, gelatin and eggs. Stir in the vanilla cream cheese, milk, rice milk powder, carrots and margarine. Beat on low speed for 5 minutes, or until well blended.
Divide mixture into 8 pieces, shape each piece into a 9 inch square. Spread one piece of cream cheese mixture onto each square. Place 2 tablespoons of sliced carrot cake on each square, and 3 tablespoons buttercream on each square. Fold edges of square to seal. Spoon egg over cream cheese mixture.
Cut out 9 2 inch squares. Place two squares of carrot cake on each square, fold edge closer together. Spread leftover cream cheese mixture over carrot cake, top with remaining carrot cake. Brush bottom edge lightly with lemon juice.
Bake in preheated oven for 40 minutes. Cool when completely cooled. Chill before cutting into 4 squares. Cut into 6 squares; refrigerate leftover cream cheese mixture.
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