Zest of 1 navel orange 1 c Firmly packed light brown su
3 1/2 c Sifted all-purpose flour
1 ts Baking soda
1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1 c Low-fat buttermilk
1 c Carrots
– pureed cooked or canned 1/2 c Molasses
1 tb Lemon juice; freshly squeeze
3/4 c Egg substitute, frozen; thaw
1/2 c Fresh ginger root; finely ch
– depending on how spicy you —–cinnamon sugar topping- 1 1/2 tb Sugar; mixed with
1/2 ts Ground cinnamon
Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable
spray and set aside. Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated. Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot mixture into well in dry
ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites. Batter should be lumpy, no matter if a few dry flecks show. They will vanish during baking. Don’t overmix or cake will be tough. Spoon batter into prepared pan, spreading to corners and smoothing top. Sprinkle evenly with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean. Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise.) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?