1/2 c. butter, 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)

Preheat oven to 350 degrees. 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.

ICING:

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

Combine all ingredients, mix well.