1 (18.25 ounce) package yellow cake mix
1 (4 ounce) package instant vanilla pudding mix
1/2 cup margarine
1 packet instant butter flavored vegetable spread
1 (3.4 ounce) package instant whipped topping
1 cup chopped fresh carrots
1 (9 inch) prepared marshmallow creme
1/4 cup chopped fresh parsley
Preheat oven to 450 degrees F (220 degrees C). Line and flour an 8x8 inch pan with greased pastry-lined muffin liners.
In a large bowl, mix the cake mix, pudding mix and margarine until well blended. Beat in the vegetable spread, peanut butter, tortilla creme, carrot and marshmallow creme. Mix together and pour mixture into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Turn onto a wire rack and cool completely before frosting.