Carrot Cake

Course : Cakes
Serves: 16
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1 cup liquid shortening
2 tablespoons granulated fructose
4 large eggs
1/2 cup water
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans - chopped
3 cups carrots - grated

Preparation / Directions:

Beat shortening, sugar replacement and eggs until lemon colored. Add water, flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrots. Pour into well-greased and floured 3-qt. tube pan. Bake at 350~F for 30 to 40 minutes, or until done. MICROWAVE: Cook on Medium for 15 to 17 minutes. Allow to rest 5 minutes before removing from pan.


Nutritional Information:

59 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 176mg Sodium

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