Carrot Cake

Yields:	16 servings
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	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	45 minutes

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Ingredients

1	cup	vegetable shortening	liquid
2	tablespoons	granulated sugar replacement
4	large	eggs
1/2	cup	water
2	cups	flour, all-purpose
1	teaspoon	baking powder
1	teaspoon	baking soda
2	teaspoons	cinnamon
1	teaspoon	nutmeg
1/2	teaspoon	salt
1/2	cup	pecans	chopped
3	cups	carrots	grated

Directions

Beat shortening, sugar replacement and eggs until lemon colored.

Add water, flour, baking powder, ba king 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 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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Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl