Spiced Pecan and Pineapple Carrot Cake with Mango Sauce Prep Time 20 minutes Ingredients 1 can (20 oz.) pineapple tidbits in juice 4 eggs, lightly beaten 2 cups grated carrots 1 cup raisins 1/2 cup vegetable oil 1 package (6 oz.) Murray® Sugar Free Shortbread 1 cup all-purpose flour 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1/3 cup chopped pecans 3 large ripe mangoes Directions 1. Line bottom of 10-inch springform pan with parchment paper or coat 11 x 7 x 1 1/2-inch baking pan with nonstick cooking spray. Set aside. 2. Drain pineapple, reserving juice. Set aside. In large bowl stir together eggs, carrots, raisins, oil and pineapple. 3. Place cookies in food processor bowl. Cover and process until finely crushed. In small bowl combine flour, cinnamon, nutmeg, baking soda and cookies. Stir into fruit mixture. Spread in prepared pan. Sprinkle with pecans. Bake at 325°F for 35 to 40 minutes or until set in center. 4. Peel mangoes. Finely chop one mango. Set aside. Coarsely chop remaining 2 mangoes and place in food processor bowl. Cover and process until pureed. Add reserved pineapple juice, 1 tablespoon at a time, until desired consistency. Stir in finely chopped mango. 5. Serve cake warm or cool topped with sauce. Servings: 12
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