Recipe - Low-Cal Carrot Cake

1 cup Liquid shortening
2 tablespoon Granulated fructose
4 Eggs
One half cup Water
2 cup Flour
1 teaspoon Ea baking soda & powder
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
One half teaspoon Salt
One half cup Pecans chopped
3 cup Grated carrots

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 3040 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 O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip