Carrot-Pineapple Cake

Course : Cakes
Serves: 12
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1/2 cup butter or oleo -- softened**
3 large 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
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)

Preparation / Directions:

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:

179 Calories (kcal); 7g Total Fat; (35% calories from fat); 4g Protein; 24g Carbohydrate; 21mg Cholesterol; 298mg Sodium

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