Carrot-pineapple cake

 
                           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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