Cake:

1/2 c. butter, softened
3 eggs
1 c. thawed frozen unsweetened pineapple juice concentrate
2 tsp. vanilla extract
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
1/2 c. chopped toasted pecans (optional)

Icing:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple in unsweetened juice, well drained
1 tsp. vanilla extract

Preheat oven to 350°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 inch baking dish.

Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack. Prepare icing; spread over cooled cake. Sprinkle with pecans if desired.

Makes 12 servings. Icing: Combine all icing ingredients and mix well.

Calories 319, carbohydrates 37 g., cholesterol 95 mg., protein 6 g., fat 16 g., sodium 346 mg.

Exchanges: 1-1/2 starch/bread, 3 fat, 1 fruit.