Recipe By : Diabetic Candy, Cookie & Dessert Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dia's Scrap Book
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Liquid shortening
2 tablespoons Granulated fructose or
- granulated sugar
- replacement
4 Eggs **
1/2 cup Water
2 cups Flour
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
**PERSONAL NOTE from Ursula
- Taylor - to cut down on fat
- content why not use egg
- substitutes for eggs.
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook
by Mary Jane Finsand, copyright 1982, ISBN #'s 0-8069-5568-6 AACR2,
0-8069-5569-4 (lib.bdg.) and 0-8069-7586-5 (pbk.).
MM Format by Ursula R. Taylor.
Beat shortening, sugar replacement and eggs until lemon colored.
Add water, flour, baking powder, baking 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.
YIELD: 16 servings
EXCHANGE 1 serving with fructose: 1 bread and 3 fat
CALORIES 1 serving with fructose: 229
EXCHANGE 1 serving with sugar replacement: 1 bread and 3 fat
