Pecan Carrot Cake
|Liquid shortening||1 Cup (16 tbs)|
|Granulated fructose/Granulated sugar||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Carrots||3 Cup (48 tbs), grated|
Beat shortening, sugar replacement and eggs until lemon colored.
Add water, flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating well.
Stir in pecans and carrots.
Pour into well greased and floured 3 qt. (3 L) tube pan.
Bake at 350°F (175°C) for 30 to 40 minutes, or until done.