Recipe - Pineapple Carrot Snacking Cake

One half cup EGG BEATERS ® Healthy Real
Egg Substitute
1/3 cup Firmly packed light brown
sugar
3 tablespoon Margarine; melted
1/3 cup Reducedfat sour cream
2 teaspoon Vanilla extract
1 cup Allpurpose flour
One half cup CREAM OF WHEAT Cereal;
(1/2minute, 2 1/2minute
or 10minute stovetop
cooking)
1 tablespoon Baking powder
2 teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
1 cn (8ounce) crushed pineapple;
drained
1 cup Shredded carrots
One half cup Seedless raisins
1 cup Powdered sugar
2 ounce 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 2inch 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 recipeludigest Volume 01 Number 667 by "Karen Coe"
ayla@duocounty.com on Feb 1, 1998