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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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: 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.
| Ingredients:
1/2 Cup(s) Butter or oleo, softened 1/4 ts Salt
3 Eggs 3 c Shredded carrots
1 Cup(s) Thawed frozen unsweetened -----------ICING---------- pineapple juice concentrate 8 oz Cream cheese
2 Teaspoon(s) Vanilla 1 cn (8 oz) crushed pineapple in
2 1/2 Cup(s) All-purpose flour -unsweetened juice, drained
2 Teaspoon(s) Baking powder -well
1 Teaspoon(s) Baking soda 1 ts Vanilla
1 Teaspoon(s) Ground nutmeg 1/2 c Chopped toasted pecans (op)
1 Teaspoon(s) Ground cinnamon |
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