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Fuss Free Carrot Cake

Fuss Free Carrot Cake

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Submitted by jojo

Fuss Free Carrot Cake recipe

YIELD

16 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 237
CUP ML VEGETABLE SHORTENING
liquid *
2 3E+1
TABLESPOONS ML GRANULATED SUGAR REPLACEMENT *
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
2 473
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML PECANS
chopped
3 7.1E+2
CUPS ML 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℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 108 33% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 140mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 71% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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