Carrot Cake Pinwheels

Ingredients:
1 angel food cake mix
15 oz canned pumpkin
1 Tbsp pumpkin pie spice
½ cup raisins
8 oz fat-free cream cheese
2 oz Weight Watchers reduced-fat cream cheese spread
2 Tbsp fat-free skim milk
1 tsp vanilla extract
¼ cup Splenda for baking
2 packets French Vanilla Splenda Flavors for Coffee, optional
1/3 cup chopped pecans

Instructions:
Preheat oven to 350º.  In a large bowl with an electric mixer, combine cake mix, pumpkin, raisins, and pumpkin pie spice.  Mix until well blended, scraping the bowl several times.  Pour batter into an ungreased jelly roll pan.  Bake for 20 minutes.  Remove from oven and gently loosen cake around the edges of the pan.  Using a damp towel lightly sprinkled with Splenda, turnout cake onto the towel.  Carefully roll the cake and towel into a log and refrigerate until cool.

In a small bowl with an electric mixer, combine all cream cheese, all Splenda, milk, and vanilla.  Mix until creamy.  Carefully unroll cake from towel onto several pieces of cling wrap.  Gently spread cream cheese frosting onto cake making sure to go right to the edges.  Smooth frosting and sprinkle with chopped pecans.  Carefully roll the cake back into a log.  Wrap in cling wrap and refrigerate until ready to serve.

Special Information:
I used the French Vanilla Splenda to make the frosting a little sweeter and give it a richer vanilla flavor.