Low-Cal Carrot Cake
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INGREDIENTS
- 2 ts Ground cinnamon
- 2 c Flour
- 1 c Liquid shortening
- 1/2 ts Salt
- 1 ts Ground nutmeg
- 2 tb Granulated fructose
- 1 ts Ea baking soda & powder
- 1/2 c Pecans chopped
- 3 c Grated carrots
- 4 Eggs
- 1/2 c Water
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (126g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 308 | ||
| Calories from Fat: 196 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 21.8g | 29 % | |
| Saturated Fat 7.4g | 37 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 271.5mg | 84 % | |
| Sodium 104.7mg | 4 % | |
| Potassium 198.9mg | 5 % | |
| Total Carbohydrate 18g | 5 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 16.3g | ||
| Protein 10.4g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 308
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