Yield: 9 Servings
|½ cup||EGG BEATERS ® Healthy Real Egg Substitute|
|⅓ cup||Firmly packed light brown sugar|
|3 tablespoons||Margarine; melted|
|⅓ cup||Reduced-fat sour cream|
|2 teaspoons||Vanilla extract|
|1 cup||All-purpose flour|
|½ cup||CREAM OF WHEAT Cereal; (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)|
|1 tablespoon||Baking powder|
|2 teaspoons||Ground cinnamon|
|¼ teaspoon||Ground ginger|
|1 can||(8-ounce) crushed pineapple; drained|
|1 cup||Shredded carrots|
|½ cup||Seedless raisins|
|1 cup||Powdered sugar|
|2 ounces||Light cream cheese; softened|
|1 tablespoon||PLANTERS Pecan Halves; finely chopped|
In large bowl, with electric mixer at medium speed, beat egg product, sugar and margarine. Blend in sour cream and vanilla until smooth. In separate bowl, combine flour, cereal, baking powder, cinnamon and ginger. Add half the flour mixture and pineapple to margarine mixture. Blend in remaining flour, carrot and raisins. Spread batter into greased 8 x 8 x 2-inch baking pan. Bake at 350 F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack.
In small bowl, with electric mixer at medium speed, blend powdered sugar and cream cheese until smooth. Spread over cooled cake; sprinkle with nuts.
Cut into squares to serve.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998