Carrot cake

 
                                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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