Light Carrot Cake

Preheat oven to 400°.

Spray a 9-inch square baking pan with Pam or Baker's Joy.

In a small mixing bowl, soak raisins in Port and set aside.

In a mixing bowl, sift together oat bran, flour, baking powder and cinnamon.

Place in another bowl the brown sugar, oil, milk, corn syrup, vanilla and egg substitute; mix with an electric beater for a minute or two.

Add carrots to the liquid mixture, then stir in the flour mixture, then the raisins and Port.

Pour mixture into prepared baking pan; bake for 40 to 45 minutes or until a toothpick, when inserted in center of cake, comes out dry.

Let cool to room temperature, then cut into squares.