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45 minutes
Prep: 10 minutes
Cook: 35 minutes
108 calories per serving view nutrition facts
16 servings
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| 1 | cup | vegetable shortening | liquid |
| 2 | tablespoons | granulated sugar replacement | |
| 4 | large | eggs | |
| 1/2 | cup | water | |
| 2 | cups | flour, all-purpose | |
| 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 |
Beat shortening, sugar replacement and eggs until lemon colored.
Add water, flour, baking powder, ba king 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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 140mg | 6% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 6% |
| Sugars 1.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 71% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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