Carrot Cake 2

Main Ingredient: Eggs Pecans
Preparation: Baked Goods
Course: Cakes
Yield:

Carrot Cake 2 ingredients

1 c Liquid shortening
2 T Granulated fructose or granulated sugar replacement
4 Eggs **
1⁄2 c water
2 c flour
1 t baking powder
1 t Baking soda
2 t Cinnamon
1 t Nutmeg
1⁄2 t Salt
1⁄2 c Pecans; chopped
3 c Carrots - grated
**PERSONAL NOTE from Ursula
- Taylor - to cut down on fat
- content why not use egg substitutes for eggs.

Cooking Carrot Cake 2

1. SOURCE: Diabetic Candy, Cookiei Dessert Cookbook by Mary Jane Finsand, copyright 1982, ISBN #'s 0-8069-5568-6 AACR2, 0-8069-5569-4 (lib.
2. bdg. ) and 0- 8069-7586-5(pbk.
3. ). Beat shortening, sugar replacement and eggs until lemon colored.
4. Add water, flour, baking powder, ba king soda, cinnamon, nutmeg and salt, beating well.
5. Stiri in pecans and carrot s. Pour into well-greased and floured 3-qt.
6. tube pan. Bakei at 350~F for 30 t o 40 minutes, or until done.
7. MICROWAVE: Cook on Medium for 15 to 17 minu tes. Allow to rest 5 minutes before removing from pan.
8. YIELD: 16 servings EXCHANGE 1 serving with fructose: 1 bread and 3 fat CALORIES 1 serving w ith fructose: 229 EXCHANGE 1 serving with sugar replacement: 1 bread and 3 fat CALORIES 1 serving with sugar replacement: 220 From Dia's Scrap Book.