Carrot-Pineapple Cake

• 1/2 c. butter, softened
• 3 eggs
• 1 c. thawed frozen pineapple juice concentrate
• 2 tsp. vanilla
• 2 1/2 c. flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 3 c. shredded carrots
• Icing (recipe follows)
• 1/2 c. chopped pecans (optional)

1. No sugar added.
2. Preheat oven to 350u0b0.
3. Beat butter until creamy.
4. 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.
5. Stir in carrots.
6. Spread batter in greased 12 x 8-inch baking dish.
7. Bake 30 minutes or until wooden pick inserted in center comes out clean.
8. Cool.
9. Frost.

butter, eggs, pineapple, vanilla, flour, baking powder, baking soda, nutmeg, cinnamon, salt, carrots, icing, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006088 (may not work)