*  Exported from  MasterCook  *

                          Carrot-Pineapple Cake

Recipe By     : Sugar-Free Desserts December 1992
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Dia's Scrap Book 
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 12x8" 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.

From Dia's Scrap Book busted by MC Buster 2.0d


                   - - - - - - - - - - - - - - - - - -