Carrot-Pineapple Cake

* 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 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 ingr
edients except pecans. Mix well. Spread over cooled cake. Sprinkle with pec
ans, if desired.

Nutritional information per serving: calories - 319, protein - 6 g., fa
t - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium ~ 346 mg. Diab
etic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.

FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright Decembe
r 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


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