Carrot & Pineapple Cake

• 1 cup flour
• 1 tsp. Magic Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. each ground cinnamon and ground nutmeg
• 1/2 cup brown sugar blend sugar replacement
• 1/4 cup fat-free sour cream
• 1/4 cup canola oil
• 1 egg
• 1 tsp. vanilla
• 1 carrot, coarsely chopped Target 2 lb For $3.00 thru 02/06
• 1/2 cup canned crushed pineapple (1/4 of 14 fl oz/398-mL can), drained
• 1/4 cup Philadelphia Light Cream Cheese Product
• 2 Tbsp. Jet-Puffed Marshmallow Creme
• 2 Tbsp. icing sugar

1. Heat oven to 350 degrees F.
2. Stir flour, baking powder, baking soda and spices in medium bowl with whisk until well blended.
3. Whisk next 5 ingredients in large bowl until well blended.
4. Stir in carrots and pineapple.
5. Add flour mixture; mix well.
6. Pour into 8-inch square pan sprayed with cooking spray.
7. Bake 30 to 35 min.
8. or until toothpick inserted in centre comes out clean.
9. Cool completely.
10. Mix remaining ingredients until well blended.
11. Spread onto cake.

flour, baking powder, baking soda, cinnamon, brown sugar, sour cream, canola oil, egg, vanilla, carrot, pineapple, philadelphia light cream cheese, jetpuffed marshmallow creme, icing sugar

Taken from www.kraftrecipes.com/recipes/carrot-pineapple-cake-126905.aspx (may not work)