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45 minutes
Prep: 15 minutes
Cook: 30 minutes
923 calories per serving view nutrition facts
1 cake
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| 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 |
| Icing | |||
| 8 | ounces | cream cheese | softened |
| 8 | oz | pineapple, canned, crushed | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | pecans | |
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.
| % Daily Value* | |
| Total Fat 58.0g | 89% |
| Saturated Fat 30.0g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 283mg | 94% |
| Sodium 742mg | 31% |
| Total Carbohydrate 82.0g | 27% |
| Dietary Fiber 7.0g | 27% |
| Sugars 13.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 356% | Vitamin C | 56% | |
| Calcium | 18% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
