PEAR CARROT CAKE
Yield: 24 servings

INGREDIENTS

1-1/2 lbs. (1-1/2 qt.) Carrots, peeled and shredded
2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, diced, drained
5 oz. (1 cup) Cranberries, dried or raisins
5 oz. (1 cup) Walnuts, toasted and chopped
12 oz. (3 cups) Flour, all-purpose
1 Tbsp. Baking soda
1-1/2 tsp. Cinnamon, ground
1/2 tsp. Cloves, ground
1 tsp. Salt, Kosher
10 oz. (5 large) Eggs
10 oz. (1-1/4 cups) Sugar, granulated
10 oz. (1-1/4 cups) Sugar, brown
1 cup Canola oil
1 qt. 1 cup Cream Cheese Icing (see recipe)

METHOD
In a bowl, combine carrots, pears, cranberries and walnuts; set aside. Sift together flour, baking soda, spices and salt; set aside. In a mixer, beat together eggs, sugars and oil; mix until light and fluffy. Add flour mixture and mix to blend. Fold in carrot-pear-cranberry-walnut mixture. Pour mixture into greased half-sized sheetpans. Bake in a pre-heated 350°F oven 20-30 minutes or until firm to the touch and cooked through. Remove from oven and cool. Cut cake into 4 equal pieces. Spread Cream Cheese Icing over top of each layer, stacking layers as you frost, to produce a 4-layer, frosted cake. Cover and refrigerate at least 2 hours before slicing into 24 equal pieces to serve. Cake may be held covered up to 4 days in refrigerator.

CREAM CHEESE ICING
Yield: 1 qt. 1 cup

1 lb. 4 oz. (2-1/2 cups) Cream cheese, low-fat, softened
10 oz. (1 1/4 cups) Butter, unsalted, softened
9 oz. (2 cups) Sugar, Confectioners
2 tsp. Vanilla extract

In bowl of mixer equipped with a paddle attachment, whip cream cheese and butter until smooth. Sift in sugar and whip until smooth and light. Stir in vanilla. Use as directed.

NUTRITION (Per Serving)
Calories: 430,   Calories from Fat: 170,   Fat: 19g,   Saturated Fat: 9g,
Cholesterol: 85mg,   Sodium: 350mg,   Carbohydrate: 61g,   Dietary Fiber: 3g,
Sugar: 44g,   Protein: 7g,   Vitamin A: 80% DV,   Vitamin C: 4% DV,
Calcium: 6% DV,   Potassium: 6% DV,   Iron: 10% DV