Carrot Cake

1 c Liquid shortening
2 tb Granulated fructose or granulated sugar replacement
4 ea Eggs **
1/2 c Water
2 c Flour
1 ts Baking powder
1 ts Baking soda
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/2 c Pecans - chopped
3 c Carrots - 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. tube pan. Bake at 350 degrees F for 30 to 40 minutes, or until done.

Microwave: Cook on Medium for 15 to 17 minutes. Allow to rest 5 minutes before removing from pan.

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