Ingredients

1/2 C. butter, or margarine, softened
3 eggs
1 C. pineapple juice concentrate, thawed, frozen unsweetened
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:
8 oz. cream cheese, softened
8 oz. crushed pineapple in unsweetened juice, drained well
1 tsp. vanilla
1/2 C. chopped toasted pecans (optional)

Cooking Instructions

Preheat oven to 350 degrees 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 pick inserted in center comes out clean. Cool completely on wire rack. Prepare icing by combining all ingredients, except pecans. Mix well. Spread over cooled cake. Sprinkle with pecans, if desired.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)