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Pecan Carrot Cake

Diabetic.Foodie's picture
Ingredients
  Liquid shortening 1 Cup (16 tbs)
  Granulated fructose/Granulated sugar 2 Teaspoon
  Eggs 4
  Water 1⁄2 Cup (8 tbs)
  Flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pecans 1⁄2 Cup (8 tbs), chopped
  Carrots 3 Cup (48 tbs), grated
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3697 Calories from Fat 2427

% Daily Value*

Total Fat 277 g426%

Saturated Fat 63.3 g316.4%

Trans Fat 27 g

Cholesterol 845.9 mg282%

Sodium 3291.8 mg137.2%

Total Carbohydrates 258 g85.8%

Dietary Fiber 30.1 g120.4%

Sugars 27.3 g

Protein 61 g122.4%

Vitamin A 1303.9% Vitamin C 39.8%

Calcium 79.6% Iron 109.8%

*Based on a 2000 Calorie diet

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Pecan Carrot Cake Recipe