Apple Pear Cake with Cream Cheese Frosting (Alabama)

This apple pear cake is so moist and tastes so good made from fresh local ingredients.

2 cups tart apples, shredded, peeled
2 cups pears, shredded, peeled
2 cups Monk Fruit Sweetener with Erythritol (Granular)
1¼ cups Canola oil
1 cup raisins
1 cup pecans, chopped
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
3 cups all-purpose flour, unbleached
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. sea salt

Cream Cheese Frosting:
3 oz cream cheese, softened
3 cups Monk Fruit Sweetener with Erythritol (Powdered)
¼ cup butter, softened
2 Tbsp. milk
½ tsp. pure vanilla extract

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Greased a 9x13” baking pan.

For the Apple Pear Cake:
In a large bowl, combine the first eight ingredients. Combine dry ingredients; stir into the fruit mixture. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake.

Store in the refrigerator until ready to serve.

Makes 12 servings.