Carrot Cake

Ingredients:
1 cup liquid shortening
2 tablespoons granulated fructose
Four eggs
1/2 cup water
2 cups flour
1 teaspoon each baking soda and baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pecans chopped
3 cups grated carrots

Directions:
Preheat oven to 350-degrees. 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.

Recipe makes 16 servings.

Nutrition information per serving:
Calories 229
Exchanges: 1 bread, 3 fat