**PERSONAL NOTE from Ursula -Taylor to cut back on -fat use egg substitute.. -and low fat margarine.. Preheat oven to 180ºC . 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 dozen x 20 cm 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. Nutritional information per serving: calories 319, protein 6 g., fat 16 g., carbohydrates 37 g., cholesterol 95 mg., sodium 346 mg. Diabetic Exchanges: 1.5 Starch/Bread, -20ºC at, -20ºC ruit. FROM: Favorite All Time Recipes Sugar-Free Desserts Copyright December 1992 NOTE*** Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing. ----