Low-cal Carrot Cake

Ingredients

190 gr liquid shortening
2 granulated fructose
4 eggs
120 ml water
250 gr flour
5 gr baking soda
5 gr cinnamon
2 gr nutmeg
1 gr salt
65 gr pecans
375 gr carrots

Instructions

Preheat oven to 350^.Grease and flour a 3 litre 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. Exchanges: 1 bread -20ºC at Recipe makes 16 servings at 229 calories each