Preheat the oven to 325 degrees and spray two 8” cake pans with cooking spray.
In a large bowl, whisk together the whole wheat flour, erythritol, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
In a blender, add the tofu, applesauce, yogurt, orange juice, molasses, oil, stevia extract, vanilla extract, and lemon zest. Puree until smooth. Pour over the dry ingredients and fold together until MOSTLY mixed through.
Add in the vinegar, carrots, and raisins. Fold together until mixed through, being careful not to overmix.
Pour the batter into the prepared cake pans and bake for ~33 minutes, or until the surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely.