Carrot cake - fruit sweet

Yield: 2

Measure Ingredient
¾ cup Oil
¾ cup Fruit Sweet
1 Egg + 3 egg whites
2 teaspoons Vanilla
1 cup Crushed pineapple, undrained
2 cups Flour
2 teaspoons Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon
1 cup Shredded coconut
2 cups Raw shredded carrots
⅔ cup Chopped nuts
Cream Cheese Frosting
⅓ cup Flour
1 cup Skim milk
⅔ cup Fruit Sweet
⅓ cup Low-fat Neufchatel (3 oz), softened
1 tablespoon Butter
2 tablespoons Vanilla

Fruit sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 - 320; Vashon Island, WA 98070 Preheat oven to 350 degrees. Spray a 9x13" pan with Pam. Blend oil, Fruit Sweet, eggs, and vanilla. Beat well. Stir in pineapple. Combine flour, baking soda, salt, and cinnamon. Add to blended mixture. Stir in coconut, carrots, and nuts. Pour into pan and bake 30-40 minutes. Cool.

Frosting: Combine flour and ¼ c milk in a small saucepan. Blend together into smooth paste. Slowly, add remaining milk and beat until smooth. Cook over medium heat, stirring constantly until mixture becomes thick paste.

Cover and cool in refrigerator. When cool, scoop mixture into large bowl.

Blend Fruit Sweet, Neufchatel, and butter into thickened mixture. Beat with electric mixer. Stir in vanilla. Spread on cake.

Makes 2 cups of icing.

Similar recipes