Low-cal carrot cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Liquid shortening |
| 2 | tablespoons | Granulated fructose |
| 4 | Eggs | |
| ½ | cup | Water |
| 2 | cups | Flour |
| 1 | teaspoon | Ea baking soda & powder |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| ½ | cup | Pecans chopped |
| 3 | cups | Grated carrots |
Directions
Preheat oven to 350^.Grease and flour a 3 quart tube pan.
In a mixing bowl cream together the shortening,fructose and eggs until light and lemon colored. Add remaining ingredients except carrots and pecans.Beat well then stir in carrots and pecans. Pour batter into prepared pan and bake for 30-40 minutes. Exchanges: 1 bread 3 fat Recipe makes 16 servings at 229 calories each From: Diabetic Dessert Cookbook Reposted 4 you and yours via Nancy O'Brion and her Meal-Master