1/2 cup Butter or oleo -- softened**
3 Eggs**
1 cup Thawed frozen unsweetened
- pineapple juice concentrate
2 teaspoons Vanilla
2 1/2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
3 cups Shredded carrots
***ICING***
8 ounces Cream cheese -- softened
1 can crushed pineapple in -- (8 oz)
- unsweetened juice -- drained
- well
1 teaspoon Vanilla
1/2 cup 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., fa
t - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium ~ 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.
