Carrot-pineapple cake

12 servings

Ingredients

Quantity Ingredient
½ cup Butter or oleo, softened** ---------ICING----------
3 eaches Eggs**
1 cup Thawed frozen unsweetened
8 ounces Cream cheese, softened
1 can (8 oz) crushed pineapple in pineapple juice concentrate unsweetened juice, drained
2 teaspoons Vanilla
2½ cup All-purpose flour
2 teaspoons Baking powder well
1 teaspoon Vanilla
½ cup Chopped toasted pecans
(optional)
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
¼ teaspoon Salt
3 cups Shredded carrots
**PERSONAL NOTE from Ursula Taylor - to cut back on fat - use egg substitute and low fat margarine..

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 per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium ~ 346 mg. Diabetic Exchanges: 1½ 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.

Submitted By JEANNE SWAFFORD On 10-17-94

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