1/2 c Butter or oleo, softened** 1 ts Vanilla
———–ICING———- 1/2 c Chopped toasted pecans
3 ea Eggs** (optional)
1 c Thawed frozen unsweetened 1 ts Baking soda
8 oz Cream cheese, softened 1 ts Ground nutmeg
1 cn (8 oz) crushed pineapple in 1 ts Ground cinnamon
-pineapple juice concentrate 1/4 ts Salt
-unsweetened juice, drained 3 c Shredded carrots
2 ts Vanilla **PERSONAL NOTE from Ursula
2 1/2 c All-purpose flour -Taylor – to cut back on
2 ts Baking powder -fat – use egg substitute
-well -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
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
Yields
12 servings
