Apple Carrot Cake

• 2 cups self-raising flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 75g pecans, chopped
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 3/4 cup brown sugar
• 2 eggs
• 1 cup grated carrot Target 2 lb For $3.00 thru 02/06
• 1 cup grated apple Safeway 1 lb For $0.99 thru 02/09
• 1/4 cup milk
• 2 tablespoons oil
• Lemon Icing
• 250g icing sugar
• 25g butter, softened
• 1 1/2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Combine the sifted flour, cinnamon and nutmeg with pecans in a large bowl.
2. Beat the Philly* and sugar until smooth, then beat in the eggs.
3. Stir in the carrot, apple, milk and oil.
4. Fold in the dry ingredients to combine.
5. Pour mixture into a greased 20cm ring tin and bake at 180C for 30-35 minutes or until golden.
6. Allow to cool.
7. Beat together the icing sugar, butter and lemon juice until smooth.
8. Top the cooled cake with the lemon icing and serve.

flour, cinnamon, nutmeg, pecans, philadelphia, brown sugar, eggs, grated carrot, apple, milk, oil, lemon icing, icing sugar, butter, lemon juice

Taken from www.kraftrecipes.com/recipes/apple-carrot-cake-104106.aspx (may not work)