|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Carrots||2 Cup (32 tbs), grated (raw)|
In mixer bowl, cream shortening and brown sugar.
Beat in eggs and 1 tablespoon hot water.
Stir together flour, baking powder, salt, and soda; add to egg mixture.
Fold in carrots.
Turn into oiled 5 1/2 cup nonmetal ring mold.
Cook at MEDIUM (5) for 10 to 12 minutes or till done, giving mold quarter turns every 3 minutes.
Cool 10 minutes.
Remove from mold.
Serving size: Complete recipe
Calories 1799 Calories from Fat 1011
% Daily Value*
Total Fat 114 g175.8%
Saturated Fat 29 g145%
Trans Fat 13.5 g
Cholesterol 423 mg141%
Sodium 3339.8 mg139.2%
Total Carbohydrates 172 g57.3%
Dietary Fiber 10.6 g42.2%
Sugars 63.2 g
Protein 28 g55.8%
Vitamin A 865% Vitamin C 25.2%
Calcium 52.7% Iron 50.3%
*Based on a 2000 Calorie diet