Low-cal Carrot Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Liquid shortening,
2 tbsp: Granulated fructose,
4: Eggs,
1/2 cup: Water,
2 cup: Flour,
1 tsp: Ea baking soda & powder,
2 tsp: Ground cinnamon,
1 tsp: Ground nutmeg,
1/2 tsp: Salt,
1/2 cup: Pecans chopped,
3 cup: Grated carrots,
Directions:
Preheat oven to 350^.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 30-40 minutes. Exchanges: 1 bread 3 fat
Recipe makes 16 servings at
229 calories each
From: Diabetic Dessert Cookbook
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
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 30-40 minutes. Exchanges: 1 bread 3 fat
Recipe makes 16 servings at
229 calories each
From: Diabetic Dessert Cookbook
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp