Low-Cal Carrot Cake

• 1 cup vegetable shortening liquid
• 2 tablespoons fructose granulated
• 4 large eggs
• 1/2 cup water
• 2 cups flour, all-purpose
• 1 teaspoon baking soda
• 2 teaspoons cinnamon ground
• 1 teaspoon nutmeg ground
• 1/2 teaspoon salt
• 1/2 cup pecans chopped
• 3 cups carrots grated

1. Preheat oven to 350F (180C).
2. Grease and flour a 3 quart tube pan.
3. In a mixing bowl cream together the shortening, fructose and eggs until light and lemon colored.
4. Add remaining ingredients except carrots and pecans.
5. Beat well then stir in carrots and pecans.
6. Pour batter into prepared pan and bake for 30 to 40 minutes.

vegetable shortening liquid, eggs, water, flour, baking soda, cinnamon ground, nutmeg ground, salt, pecans, carrots

Taken from recipeland.com/recipe/v/low-cal-carrot-cake-35120 (may not work)