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Low-Cal Carrot Cake

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Submitted by jack3

YIELD

1 cake

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

1 237
CUP ML VEGETABLE SHORTENING
liquid *
2 3E+1
TABLESPOONS ML FRUCTOSE
granulated
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
2 473
1 5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
ground
1 5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML PECANS
chopped
3 7.1E+2
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 454 31% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 562mg 23%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 24%
Sugars g
Protein 30g
Vitamin A 282% Vitamin C 9%
Calcium 9% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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