Cake:
3 large Eggs
1/2 C Butter, softened
1 C Unsweetened pineapple juice
2-1/2 C Unbleached white flour
1 tsp Baking soda
2 tsp Baking powder
1 tsp Nutmeg
1 tsp Cinnamon
3 C Carrots, grated
Topping:
1 C Crushed pineapple, well drained
1 tsp Cinnamon
Beat together eggs, butter and pineapple juice. Add all dry ingredients, mix well. Fold in grated carrots. Spread batter evenly over a greased, floured 9 x 13 inch pan. Toss topping ingredients together and sprinkle over batter.
Bake at 350 for 25-30 minutes or until brown.
Serves 8-10