Low-Cal Carrot Cake
Yield
1 cakePrep
15 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
liquid |
*
|
| 2 | tablespoons |
fructose
granulated |
|
| 4 | large |
eggs
|
|
| ½ | cup |
water
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
pecans
chopped |
|
| 3 | cups |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
liquid |
*
|
| 3E+1 | ml |
fructose
granulated |
|
| 4 | large |
eggs
|
|
| 118 | ml |
water
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
pecans
chopped |
|
| 7.1E+2 | ml |
carrots
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 3 quart tube pan.
In a mixing bowl cream together the shortening, fructose and eggs until light and lemon colored.
Add remaining ingredients except carrots and pecans.
Beat well then stir in carrots and pecans. Pour batter into prepared pan and bake for 30 to 40 minutes.
