*  Exported from  MasterCook  *

                              Carrot Cake

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

 CALORIES 1 serving with sugar replacement:  220

From Dia's Scrap Book busted by MC Buster 2.0d

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