| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Cakes, Lf (<30%cff | 9 | servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 2/3 | c | Packed light brown sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | FF fruit puree; (i.e. Lighter Bake) |
| 1/4 | c | Canola oil |
| 1/2 | c | Egg substitute; or 2 eggs |
| 1 | ts | Vanilla |
| 1 1/2 | c | Flour |
| 2 1/2 | c | Shredded peeled carrots |
| 3 | tb | Finely chopped pecans |
| 2 | tb | Brown sugar |
INSTRUCTIONS
1. In med bowl, whisk togetherthe first 8 ingredients (sugar through vanilla) until thoroughly blended. Stir in flour and carrots. 2. Scrape into 9"x9" pan lined with foil (up 2 sides) and sprayed with cooking spray. Bake at 375F for 35 mins until cake springs back when lightly pressed in centre. Cool in pan on wire rack 10 mins before carefully lifting cake from pan by foil to rack to cool. NOTES : WD notes: "Refrigerate in airtight container for up to 4 days." Per serving: 329 calories, 8g fat (22%CFF) Recipe by: Woman's Day, Apr 21/98 Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Jun 15, 1999, converted by MM_Buster v2.0l.
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