1/2 c Butter or oleo, softened**
3 Eggs**
1 c Thawed frozen unsweetened
-pineapple juice concentrate 2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots
———–ICING———- 8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in
-unsweetened juice, drained -well 1 ts Vanilla
1/2 c Chopped toasted pecans (op)
**PERSONAL NOTE from Ursula -Taylor – to cut back on -fat – use egg substitute.. -and low fat margarine.. Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into greased 12 x 8″ baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread over cooled cake. Sprinkle with pecans, if desired. Nutritional information per serving: calories – 319, protein – 6 g., fat – 16 g., carbohydrates – 37 g., cholesterol – 95 mg., sodium – 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit. FROM: Favorite All Time Recipes – Sugar-Free Desserts Copyright December 1992 NOTE*** Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing. —–