Carrot-Pineapple Cake

• 1/2 cup butter softened
• 3 large eggs
• 1 cup pineapple juice thawed unsweetened, concentrate
• 2 teaspoons vanilla extract
• 2 1/2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon nutmeg ground
• 1 teaspoon cinnamon ground
• 1/4 teaspoon salt
• 3 cups carrots shredded
• 8 ounces cream cheese softened
• 8 oz pineapple, canned, crushed
• 1 teaspoon vanilla extract
• 1/2 cup pecans

1. Preheat oven to 350F (180C).
2. Beat butter in large bowl until creamy.
3. Blend in eggs, pineapple juice concentrate and vanilla.
4. Combine flour, baking powder, baking soda, spices and salt.
5. Gradually add to egg mixture, beating until well blended.
6. Stir in carrots.
7. Spread batter evenly into greased 12 x 8 inch baking dish.
8. Bake 30 minutes or until wooden pick inserted in center comes out clean.
9. Cool completely on wire rack.
10. Prepare Icing by combining all ingredients except pecans.
11. Mix well.
12. Spread over cooled cake.
13. Sprinkle with pecans, if desired.

butter, eggs, pineapple juice, vanilla, flour, baking powder, baking soda, nutmeg ground, cinnamon ground, salt, carrots, cream cheese, pineapple, vanilla, pecans

Taken from recipeland.com/recipe/v/carrot-pineapple-cake-13397 (may not work)