CARROT CAKE:

• 1 spray Canola Cooking Spray
• 2 cups carrots, peeled and shredded (about 7 oz. or 2 medium carrots)
• ¼ cup water
• 1 medium ripe mango, peeled and pitted
• 1 can (8 oz.) crushed pineapple
• 1½ cups light brown sugar, firmly packed
• 2 large eggs
• ½ cup canola oil2 tsp pure vanilla extract
• ¼ tsp ground clove
• ¼ tsp ground mace
• ¼ tsp ginger powder
• 1 tsp ground cinnamon
• ¼ tsp nutmeg, freshly grated
• ¾ tsp salt
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup (2 oz.) sweetened coconut flakes, lightly packed
• 4 oz. dates, chopped (about 15 pitted dates)
• 2/3 cup chopped walnuts, roasted

Preheat oven to 350˚F and spray springform pan with PAM®. Coarsely shred the carrots until they measure about 2 cups lightly packed and uncooked. Place shredded carrots in a large bowl with ¼ cup of water. Cover with a plate and microwave on high for 5 minutes, then drain out excess water and set aside. The carrots should measure about 1¼ cups once cooked.

Meanwhile, cut mango and process or blend (without the pit, of course) until smooth purée. Measure out ½ cup of puréed mango and reserve the rest for other use (dessert sauce, smoothie, daiquiri, food fight, etc.) Next, process or blend crushed pineapple; measure out ½ cup and set aside.

Into large mixing bowl, add brown sugar, eggs and oil; mix well. Stir in ½ cup mango purée, ½ cup pineapple purée, vanilla, spices and carrots. Slowly add flour, baking powder and baking soda and mix just until blended. Stir in coconut, dates and walnuts, and transfer to springform pan. Bake for 60 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost with Dream Please Icing.

DREAM PLEASE ICING:

• 16 oz. Tofutti® brand Better Than Cream Cheese® (plain)
• 1½ cups (17 oz.) marshmallow cream
• 3 tsp lemon juice, freshly squeezed
• 1 tsp pure vanilla extract
• ½ tsp nutmeg, freshly grated

In medium bowl, mix all ingredients together until well blended. Once cake has cooled completely, frost away.