Carrot Snacking Cake

Name: Carrot Snacking Cake
Ingredients: 23 cup granulated sugar; 23 cup packed light-brown sugar; 1 12 teaspoons baking powder; 12 teaspoon salt; 12 cup fat-free fruit puree; 14 cup vegetable oil; 12 cup egg substitute (2 egg equivalent); 1 teaspoon vanilla extract; 1 12 cups flour; 2 12 cups shredded and peeled carrots; 3 tablespoons pecans, finely chopped; 2 tablespoons brown sugar; nonstick cooking spray, for pan

13 ingredients

9 steps

Ingredients

23 cup granulated sugar
23 cup packed light-brown sugar
1 12 teaspoons baking powder
12 teaspoon salt
12 cup fat-free fruit puree
14 cup vegetable oil
12 cup egg substitute (2 egg equivalent)
1 teaspoon vanilla extract
1 12 cups flour
2 12 cups shredded and peeled carrots
3 tablespoons pecans, finely chopped
2 tablespoons brown sugar
nonstick cooking spray, for pan

Directions

1

Preheat oven to 375F.
2

Line a 9-inch square pan with foil.
3

Coat foil with non-stick cooking spray.
4

Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
5

Stir in flour and carrots; scrape into prepared pan.
6

Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
7

Bake 35 minutes or until cake springs back when very lightly pressed in center.
8

Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
9

Cut into squares.