Ingredients:

  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..

Preparation:

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:

179 Calories (kcal); 7g Total Fat; (35% calories from fat); 4g Protein; 24g Carbohydrate; 21mg Cholesterol; 298mg Sodium