Sugar-Free Carrot-Pineapple Cake

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

1. Preheat oven to 350u0b0.
2. Beat butter in a large bowl until creamy.
3. 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.
4. Stir in carrots.
5. Spread batter evenly into a greased 12 x 8-inch baking dish.
6. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean.
7. Cool completely on a wire rack.
8. Prepare icing; spread over cooled cake.
9. Sprinkle with pecans, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971272 (may not work)