Carrot Pear Cake

Preparation Time:  15 minutes

Cooking Time:  50-60 minutes

Yield:  6-8 servings

Cake:

4 eggs (free range, organic)
1 1/2 C oil
2 tsp vanilla
1 tsp lemon juice

2 1/2 C flour (Bob’s Red Mill whole wheat pastry flour brand)
2 cups sugar (organic, evaporated cane juice variety)
1 tsp salt (non iodized sea salt)
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

3 C carrots, ground or grated
1 C pears, pureed
1 C shredded coconut
1/2 C chopped walnuts

Frosting:
1/2 cup butter
4 oz cream cheese (Organic Valley brand)
1 1/2 C powdered sugar
1/2 tsp ginger
1 tsp lemon juice

In mixer, beat eggs and oil until thick and creamy, add vanilla and lemon.  In separate bowl, combine flour, sugar, salt, baking soda and spices.   Alternating, add pineapple, carrots and dry ingredients to mixer.  Blend well; then add coconut and walnuts.  Pour into greased 9X13 pan.  Bake at 350 degrees approximately 50-60 minutes until toothpick comes out clean.  Remove from oven and cool.  Top with frosting.

Tip:  Sprinkle with additional coconut and walnuts on top.

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Source:  Karen Marti