Carrot Cake

* Exported from MasterCook *

Carrot Cake

Recipe By : Diabetic Candy, Cookie & Dessert Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dia's Scrap Book

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Liquid shortening
2 tablespoons Granulated fructose or
- granulated sugar
- replacement
4 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
**PERSONAL NOTE from Ursula
- Taylor - to cut down on fat
- content why not use egg
- substitutes for eggs.

SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand,
copyright 1982, ISBN #'s 0-8069-5568-6 AACR2, 0-8069-5569-4 (lib.bdg.) and 0-
8069-7586-5(pbk.). MM Format by Ursula R. Taylor. Beat shortening, sugar
replacement and eggs until lemon colored. Add water, flour, baking powder, ba
king soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrot
s. Pour into well-greased and floured 3-qt. tube pan. Bake at 350~F for 30 t
o 40 minutes, or until done. MICROWAVE: Cook on Medium for 15 to 17 minu
tes. Allow to rest 5 minutes before removing from pan.

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 busted by MC Buster 2.0d


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