1 cup skim or 1% milk
¼ cup no-trans-fat margarine or
1 cup bran flakes cereal
2 eggs or ½ cup egg substitutes
¼ cup mashed cooked carrots or baby
¾ cup finely grated carrot
1/3 cup golden raisins, coarsely
1 teaspoon grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
¾ cup sugar or sugar substitute
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup orange juice
¼ cup toasted pecans, chopped
1.Preheat oven to 350 degrees. Lightly
coat a 13x9-inch baking pan with nonstick cooking spray; set aside.
2. Place milk and margarine/butter in
large microwave-safe bowl. Microwave at HIGH for 1 minute or until
margarine/butter is melted. Add the cereal. Let stand for 5 minutes.
3. Add eggs or egg substitutes; whisk to
blend. Add mashed carrots, grated carrot, raisins, orange peel and vanilla.
4. Combine flour, sugar, baking soda and
cinnamon in medium bowl. Stir to combine. Add to carrot mixture, stirring until
thoroughly blended. Spread out evenly in pan. Bake 25 minutes or until
toothpick inserted in the center comes out clean.
5. Insert tines of fork into
cake at 1-inch intervals. Spoon orange juice over the cake. Sprinkle with
pecans. Cut into 30-40 small bars.