Light Carrot Cake

13 ingredients
8 steps

Ingredients

  • 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
  • 1 Tbsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 c. brown sugar
  • 1/4 c. canola oil
  • 1/4 c. evaporated skim milk
  • 1/4 c. corn syrup
  • 2 tsp. vanilla
  • 1 c. egg substitute
  • 2 c. grated fresh carrots

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Spray a 9-inch square baking pan with Pam or Baker's Joy.
  3. 3
    In a small mixing bowl, soak raisins in Port and set aside.
  4. 4
    In a mixing bowl, sift together oat bran, flour, baking powder and cinnamon.
  5. 5
    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.
  6. 6
    Add carrots to the liquid mixture, then stir in the flour mixture, then the raisins and Port.
  7. 7
    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.
  8. 8
    Let cool to room temperature, then cut into squares.

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