Carrot cake - fruit sweet
2
Ingredients
| Quantity | 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 |
Directions
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.