Light Carrot Cake
Light Carrot Cake is an impressive dinner. Made with 1 1/2 c. raisins, 1/4 c. port or sherry, 1 1/4 c. oat bran, processed into flour, 3/4 c. all-purpose flour and 1 tbsp. baking powder, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Preheat oven to 400Β°.
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.
π· Perfect Pairings
Complete your meal with these
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