Carrot Cake

45 minutes Prep: 10 minutes Cook: 35 minutes

108 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

1	cup	vegetable shortening	liquid
2	tablespoons	granulated sugar replacement
4	large	eggs
1/2	cup	water
2	cups	flour, all-purpose
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

Directions

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 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.

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Nutrition Facts

Serving Size 60g

Amount per Serving

Calories 108 33% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 53mg	18%
Sodium 140mg	6%
Total Carbohydrate 15.0g	5%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 4.0g	7%

Vitamin A	71%		Vitamin C	2%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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